Fijian Chicken Curry

Step 1

Take the garlic and ginger and pound in a mortar and pestle (or mini chopper/ blender), add a pinch of salt to help the process, pound until you have a paste. Set aside.

Step 2

Separately, roughly chop the peeled onion and place into the food blender or mini chopper and blend until well chopped.

Step 3

Heat a large pot on a medium heat. Add the oil, then add the garlic and ginger paste. Cook until the raw smell goes away, about 5 minutes. Then add the blended onion and continue to cook until well softened but not too brown. This should take about 10 minutes.

Step 4

Add the spices to the onion, ginger and garlic and fry for about 2-3 minutes.

Step 5

Add the chicken, potato and tomato, mix well.

Step 6

Add enough water to just cover the ingredients in the pot. Add a good pinch of salt and bring to the boil, once boiling reduce to a simmer. Simmer until most of the liquid has evaporated. Give it a stir now and again to make sure it doesn't burn to the pot of the pot. This should take around 45 minutes.

Step 7

Once the liquid has reduced to a sauce like consistency. Taste and adjust the seasoning, you might need a little more salt. Top with some chopped coriander.

Step 8

Serve with steamed rice, homemade roti bread and enjoy!