Entree: Fiji – Central Culinary Region – Fijian Chicken Curry (Coconut‑based chicken curry with island spices and vegetables, reflecting Indo‑Fijian home cooking)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 6 bone‑in chicken thighs, approx. 1.5 lb (680 g) total
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 2 tbsp (14 g) curry powder
- 1 tsp (5 g) ground turmeric
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 medium tomato, chopped
- 8 oz (225 g) potato, peeled and cut into 1‑inch pieces
- 14 fl oz (400 ml) coconut milk
- 1 cup (240 ml) water or low‑sodium chicken stock
- 1 tbsp (15 ml) fish sauce or to taste
- 1 tsp (4 g) sugar
- Salt to taste
- 2 tbsp (8 g) chopped cilantro (optional)
- Lime wedges for serving

Instructions

1. Heat the oil in a large heavy skillet or pot over medium heat. Add the sliced onion and cook until soft and beginning to brown, about 6–8 minutes.
2. Stir in the minced garlic and grated ginger and cook 1 minute until fragrant.
3. Add the curry powder, turmeric, and black pepper and cook, stirring, for 1–2 minutes to bloom the spices.
4. Add the chicken thighs and brown briefly on both sides, about 3–4 minutes per side; they need not be fully cooked through.
5. Stir in the chopped tomato and potato pieces, then pour in the coconut milk and 1 cup (240 ml) water or stock. Bring to a gentle simmer.
6. Reduce heat to low, cover partially, and simmer until the chicken is cooked through and the potatoes are tender, about 25–30 minutes.
7. Stir in the fish sauce and sugar, adjust salt to taste, and simmer uncovered for another 3–5 minutes to thicken the sauce slightly.
8. Remove from heat, sprinkle with chopped cilantro if using, and serve with lime wedges for squeezing over each portion.