A classic Indo-Fijian chicken curry with a rich jhor (gravy), made the way it's cooked in homes across Ba, Lautoka and Nadi. Perfect with roti or rice.

Photo: Rimsha Noor / Unsplash

Ask anyone in Fiji what's for Sunday lunch and there's a good chance the answer is murgi ke tarkari (chicken curry). Fiji-style chicken curry is simpler than many Indian restaurant curries: a few whole spices, a good Fiji masala (curry powder), and chicken cooked slowly until the jhor (gravy) is thick and glossy. Serve it with soft roti or bhaat (plain rice).

Fiji Hindi words in this recipe

• murgi (chicken)
• tarkari (curry)
• jhor (gravy)
• masala (curry powder / spice mix)
• jeera (cumin seeds)
• methi (fenugreek seeds)
• haldi (turmeric)
• lehsun (garlic) and adrak (ginger)
• pyaaz (onion)
• dhaniya (coriander leaves)
• kuro or handi (cooking pot)

Ingredients

Serves 4–6 · Prep 15 min · Cook 45 min

• 1.5 kg chicken, cut into curry pieces (bone-in gives the best flavour)
• 3 tbsp tel (oil)
• 1 tsp jeera (cumin seeds)
• ½ tsp methi (fenugreek seeds)
• 2 tej patta (bay leaves) and a small stick of dalchini (cinnamon)
• 2 large pyaaz (onions), finely sliced
• 1 tbsp crushed lehsun (garlic)
• 1 tbsp crushed adrak (ginger)
• 3 tbsp Fiji masala (curry powder)
• ½ tsp haldi (turmeric)
• 2 tomatoes, chopped
• 2 potatoes (aloo), cut into quarters (optional)
• 1–2 fresh mirchi (chillies), slit
• Salt to taste
• 2 cups hot water
• A handful of dhaniya (coriander leaves), chopped

Method

1. Temper the spices. Heat the oil in a heavy kuro (pot) over medium heat. Add the jeera, methi, bay leaves and cinnamon and fry for 20–30 seconds until they crackle. Don't let the methi burn or it turns bitter.
2. Brown the onions. Add the onions and cook for 8–10 minutes, stirring, until soft and golden.
3. Add garlic and ginger. Stir in the lehsun and adrak and cook for 1 minute.
4. Bhuno the masala. Mix the masala and haldi with 3–4 tbsp water to make a paste. Add it to the pot and fry for 2–3 minutes until the oil starts to separate. This step, called bhuno (frying the spices), is what gives Fiji curry its deep flavour.
5. Add the chicken. Add the chicken and salt, and stir well to coat. Cook on high heat for 5 minutes, turning, until the pieces are sealed.
6. Simmer. Add the tomatoes, potatoes, chillies and hot water. Cover and simmer on low heat for 30–35 minutes, stirring now and then, until the chicken is tender and the jhor has thickened.
7. Finish. Taste for salt, then scatter over the dhaniya. Rest for 5 minutes before serving.

Tips for the best Fiji chicken curry

• Use a Fiji masala. Local Fiji curry powders are roasted darker than many overseas blends and give the familiar colour and flavour.
• Want a thicker jhor? Simmer uncovered for the last 10 minutes.
• Make it ahead. Like most curries, it tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days.

Frequently asked questions

What makes Fiji chicken curry different from Indian chicken curry?

Fiji-style curry uses fewer spices, a darker roasted masala, fenugreek seeds in the tempering, and is usually cooked with potatoes. It's lighter on cream and yoghurt than many North Indian curries.

What do you eat with Fiji chicken curry?

Soft roti, plain rice, or pulao, often with a side of dhal and chutney.

Cook it with Domalco

Find heavy-based pots, cookware and everything for the Indian kitchen at our Ba and Lautoka stores, or shop online with free delivery on orders over $100.

Try next: Fiji goat curry · Fiji roti

Tags

Chicken Curry Fiji Indian food Recipes

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