Fijian Curried Chicken Food

CHICKEN CURRY AND ROTI

Steps:

• PREP:.
• Cut the chicken into bit size pieces. Add garlic and mix into chicken.
• In a separate bowl mix all of the spices and curry powder together (but not the bay leaves). Slowly add spice mixture into chicken/garlic while mixing by hand to ensure even coverage. Set the mixed chicken aside to sit for a while while you make the Roti.
• ROTI:.
• Boil water and let the water cool until you can handle it with your hands (you'll be kneading the Roti dough).
• Mix 4 cups of flour with the salt and then add the hot water until it is moist but not sticky. You want the consistency of a flat dough that will be rolled out using a wooden rolling pin.
• Take a little more than half a stick of room temperature butter and add it to the flour and water mixture. This will keep the dough from sticking to your hand and itself.
• Use judgment for rolling consistency. Flour flat surface and rolling pin and form dough into balls. Roll balls out to flat and thin consistency, about 6-7 inches. Heat up your frying pan to medium-high heat.
• (Note: Sometimes, I do this using two pans to make it go faster). Take a paper towel and use oil to rub onto pan before each roti that you cook. The roti will form small brown spots on each side when done. Do not overcook, it should never be stiff. When done in the pan, put on a plate lined with paper towels and cover with a dish towel to keep it warm.
• After my Roti is done, I begin with the curry -- although you can always do both at the same time too.
• CURRY:.
• Pour just enough oil to cover the bottom of a large pot. Place 4 bigger bay leaves into the pot and warm oil on medium for a few minutes (before the bay leaves turn brown).
• Turn heat to high and add chicken. Cook at high heat stirring every minute for 10 minutes, then turn to medium/medium low heat. Use your judgment when cooking at high heat because you don't want the chicken to stick or burn. If the pot is lacking any liquid from the high temperature, add small amounts of water or chicken stock. As the chicken cooks longer, the juices are released. Use your judgment.
• 5 minutes after turning the heat from high to medium/medium low, add the cubed potatoes and eggplant. When potatoes are done, the curry is done. Make sure the eggplant is dissolved into the curry.
• You're all finished! Use the curry to scoop up your meal; no silverware required!

FIJI-INDIAN CHICKEN CURRY

Steps:

• Chop chicken into bit size stewing pieces.
• Finely chop 1 onion and slice the other onion and set aside.
• Combine garlic, serrano chillies, ginger in mortar and pestle and pound until it becomes a paste. Add 1 teaspoon salt to help make paste and so garlic doesn't fly away on you. You can also use a blender, but i find the mortar and pestle makes it more pasty without wasting any flavour from garlic.
• Add garam masala, turmeric and some water to the garlic paste and mix to make a curry paste and set aside.Should be a runny consistency.
• Heat canola oil in stewing pot.
• Add cinnamon stick, mustard seed, cloves, cardamon seeds with shells removed and cummin to pot. Stir until seeds pop.
• Add curry leaves. Watch out for oil splatter.
• Add finely chopped onions and cook until well browned but do not burn. (The more brown, the more flavor).
• Add curry paste and stir for a few minutes until garlic is well browned. Should be a nice yellowish color.
• Add chicken and half of sliced onion and a punch of salt. If you are adding chicken stock later on, add less salt.
• Stir and let cook until water comes out of chicken.
• Cook until water evaporates and fry the chicken until slightly browned approximately 20 minutes for fryer chicken, longer for stewing or freerange.
• Stir in remaining sliced onion.
• If adding chicken stock add it now and bring to boil. This is great for when you have a cold. This is Indo-fijian chicken soup for the soul.
• If you are health conscious, at this point i usually remove the excess fat that floats on top of the curry. Up to you if you want to leave it in, more flavor.
• Add chopped coriander leaves and lemon juice. Remove from heat.
• Serve over rice. Enjoy! ;-).

FIJIAN CURRIED CHICKEN

Steps:

• In a large frying pan, heat oil to medium heat.
• Add chicken pieces and lightly fry on all sides, about 5 to 8 minutes.
• Add haldi, garam masala, curry powder, chili powder, cloves, cinnamon stick, grated ginger, chopped garlic cloves, salt and cardamom.
• Stir to coat chicken.
• Add coconut cream, chopped onion, cubed potatoes, celery and carrot and cook covered for about 15 minutes or until vegetables are cooked.
• Remove cinnamon and cloves and discard.
• Adjust seasonings to taste.
• In a small bowl, mix together tapioca starch and cold water until smooth.
• While sauce is boiling, add tapioca mixture in small amounts until sauce thickens slightly, stirring constantly.
• Serve chicken over cooked rice.

CURRIED CITRUS CHICKEN PAPAYA (FIJI)

Steps:

• Preheat oven to 350°F.
• Combine curry mixture ingredients in a large bowl.
• Dust chicken in curry mixture.
• Pan-fry chicken in wok over high heat.
• Combine sauce ingredients and set aside.
• Combine seasonings.
• Place chicken in a baking pan, and pour sauce over the top.
• Sprinkle with seasoning mixture.
• Bake for 45 minutes.
• Pour chicken curry over a bed of cooked rice.
• Garnish with papaya, citrus fruit, cilantro and flowers.
• To eat, break off pieces of roti or tortilla and use them to scoop up curry.

COCONUT CURRY CHICKEN

Steps:

• Cut chicken legs and thigh into stewing pieces bone and skin on. You may use chicken breast aswell, but i prefer the taste of dark meat.
• Mix garam masala and turmeric with some water to make a paste with a somewhat runny consistancy and set aside.
• heat oil in thick bottomed pot to med-high heat.
• Add chilly halves and star anise to the oil and cook for about 1 minute. Adding chilli early will give the dish a nice heat that will roll inches As you eat it it will get hotter.
• Add chopped garlic and onion and cook for a few minutes until onions start to brown.
• Add the curry paste and cook for about 3 minutes stirring frequently.
• Add chicken pieces, salt and pepper.
• Cook for about 25 minutes so the chicken turns golden brown. Stir often. Do not let it burn.
• Add 1/2 cup water and fish sauce. Deglaze the pot and scrape up any brown bits, bring the broth to a boil, about 5 minutes.
• Add coconut milk and brown sugar, bring to boil, around 7 or 8 minutes.
• Reduce heat, simmer for about 5 minutes.
• Add Cilantro and/or basil (optional).
• Serve over rice. Enjoy!

ISLAND CURRIED CHICKEN

Steps:

• In a bowl with slated water, rinse chicken.
• In a small bowl, mix 1 tbs. of curry powder and other seasonings.
• Dry chicken; season with spice mix.
• In skillet, heat oil until hot; reduce heat and let cool 2 minutes.
• Add remainimg curry powder; move pot in circular motion until curry is golden brown, about 7 seconds.
• Add chicken; brown on both sides, about 2 minutes each.
• Add 1.4 Celsius water; cover with lid; cook 10 minutes on low heat.
• Add remaining water; cook 15 minutes.
• Add onion and potatoes.
• Cook covered 20 minutes.
• Gravy will thicken slightly.