Entree: Fiji – Fijian Chicken Curry (Coconut-milk based curried chicken in the Fijian-Indian style with warm spices and potatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (8 oz / 225 g)
- 3 garlic cloves, minced (approx. 12 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1–2 green chilies, sliced (10–20 g), seeds optional
- 2 tbsp (30 g) curry powder (use a mild or medium blend per taste)
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (4 g) sugar
- 1 can (14 fl oz / 400 ml) coconut milk
- 1 cup (240 ml) chicken stock
- 2 medium potatoes, peeled and cut into 1-inch chunks (approx. 10 oz / 300 g total)
- 1 tbsp (15 ml) fish sauce or 1 tsp (6 g) salt, to taste
- Juice of 1 lime (about 1 oz / 30 ml)
- Fresh cilantro leaves for garnish
- Steamed white rice, to serve

Instructions

1. Heat the oil in a heavy-bottomed pot over medium-high heat. Pat chicken thighs dry and season lightly with salt. Brown the chicken, skin-side down first, 4–5 minutes per side until golden; remove and set aside.
2. Reduce heat to medium. In the same pot, add the sliced onion and sauté 5–7 minutes until softened and beginning to brown. Add garlic, ginger, and sliced chilies; cook 1–2 minutes until fragrant.
3. Stir in curry powder, turmeric, cumin, and sugar; cook 1 minute to bloom the spices.
4. Return the chicken to the pot, add the potato chunks, pour in coconut milk and chicken stock, and stir to combine. Bring to a gentle simmer.
5. Cover and cook over low to medium-low heat for 25–30 minutes, or until the chicken is cooked through and potatoes are tender. Uncover for the last 5–10 minutes if you prefer a thicker sauce.
6. Stir in fish sauce or adjust salt, squeeze in lime juice, and remove from heat. Garnish with fresh cilantro and serve hot with steamed white rice.