When Indians came to Fiji, they naturally brought with them recipes from home. Over time these recipes took on a different flavor that reflected their new island home. Indians in Fiji don't use quite as many spices in their curry, because they just aren't as available. So, here is a family recipe for Chicken Curry made Indian-Fijian style.
1 small onion, chopped
4 cloves of garlic, minced
3 small chilies, minced (omit if you want it less spicy)
1/4 inch ginger, grated
salt to taste
2 tablespoons of olive oil
1/2 tsp Tumeric
1/2 tsp Cumin powder or seeds
1/2 tsp Mustard seeds
1/4 tsp Fenugreek seeds
1 Cinnamon stick
4 Cardamom pods
2 tsp Curry powder or paste
Water as needed
Chop chicken to bite size pieces, set aside.
In a medium size pot, heat up olive oil, add onions, seeds, and cinnamon stick.
Stir and cook for a minute, then add the minced garlic together with tumeric
and curry powder/paste.
Stir and cook for a minute. Then add chicken and salt and a little water.
Stir and cover. Reduce heat to medium.
Stir every 10 minutes or so.
If the chicken sticks to the pan, add more water
Chicken should be done in 40 minutes.
Serve with rice.