Indo-Fijian Chicken Curry with Rice
This island-style chicken curry reflects the strong Indo-Fijian influence on everyday cooking, with onion, ginger, tomato, and warm spices simmered into a rich sauce. Served with plain rice, it is a practical and deeply familiar family meal.
Prep
20m
Cook
45m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Curry
- 800gChicken Thigh (cut into pieces)
- 180gOnion (finely chopped)
- 12gGarlic (minced)
- 12gFresh Ginger (minced)
- 300gTomato (chopped)
- 14gCurry Powder
- 4gTurmeric Powder
- 25mlCoconut Oil
- 9gSalt
- 400mlWater
Rice
- 320gBasmati Rice (rinsed)
- 700mlWater
- 4gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the coconut oil in a pot over medium heat. Add the onion and cook until golden.
- 02
Stir in the garlic and fresh ginger, then add the curry powder and turmeric powder and cook briefly until fragrant.
- 03
Add the tomato and cook until it breaks down into a thick sauce.
- 04
Add the chicken thigh and turn the pieces in the spiced mixture until coated.
- 05
Pour in the water, add the salt, and simmer until the chicken is tender, the sauce has thickened, and the chicken reaches 74°C (165°F).
- 06
Place the basmati rice, water, and salt in a separate pot. Bring to a boil, then cover and cook over low heat until the rice is tender.
- 07
Fluff the rice and serve it with the curry.
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