It's Curry Time - Quick Fijian Chicken Curry with a Fresh Tomato & Cucumber Chutney & Steamed Rice

Are you ready to embark on a flavorful journey to the tropical islands of Fiji?

Arrnott Olssen, a proud Fijian himself, brings his rich heritage and culinary expertise to the forefront with this incredible recipe. Drawing inspiration from the vibrant flavours of Fiji, he has crafted a dish that captures the essence of Fijian cuisine.

We're thrilled to introduce our latest Bigg Dude Food recipe: Quick Fijian Chicken Curry with a Fresh Tomato & Cucumber Chutney & Steamed Rice.

This recipe is packed with aromatic spices, tender chicken, and a tangy chutney that will transport your taste buds to the sunny shores of Fiji. You can watch the recipe here, but let's dive into the details!

Recipe card for Fijian Chicken Curry, with an image of the final dish

Ingredients

750-1kg Chicken Thigh Fillets, Diced
4 garlic cloves, crushed
1 Small Knob of Ginger, Crushed
1 Large Brown Onion, Sliced
1 Curry Leaf Stalk with Leaves
2 Tsp. Black Mustard Seeds
2 Tsp. Cumin Seeds
2 Tsp. Fenugreek Seeds
1 Small Bunch of Coriander, Roots, Stalks & Leaves Chopped
2 Small Birds Eye Chilis, Sliced
150ml Neutral Oil (Vegetable or Sunflower)

For the Chutney

4 ripe tomatoes, diced
2 Lebanese Cucumbers, diced
1 Small Spanish Onion, diced
1 Small Birds Eye Chilli, diced
1-2 Lemons, juiced
Splash of Brown Vinegar
Small bunch coriander leaves, roughly chopped
Salt to season

For the Rice

2 cups basmati rice
2 cups water

Garnish

1 punnet micro sorrel

Method

1. For the curry chicken: Heat a medium-sized wide saucepan over medium heat and add oil.

2. Once the oil is heated, add the black mustard seeds, cumin seeds, fenugreek seeds, and curry leaves. Let them sizzle and pop

3. Add crushed garlic, ginger, chopped coriander roots, sliced chillies into the pan. Cook for about 1 minute, until fragrant.

4. Add onions to the pan. Season with a pinch of salt, stir well, and cover with a lid. Saute the onions until they become translucent and break down.

5. Add one-third of the curry powder, stir for 30 seconds, and then add the diced chicken pieces. Season with a few pinches of salt and stir well to combine the ingredients, then cover immediately with the lid. Reduce the heat slightly.

6. After about 5 minutes, give the chicken a stir and taste the back of the spoon to check the seasoning. Adjust with more salt if needed. Then add the remaining curry powder, stir thoroughly, and cover with the lid for another 5 minutes or until the chicken has cooked through.

7. If needed, add a little bit of water to prevent the bottom of the pot from burning. The lowered heat should allow the chicken to release enough moisture.

8. Once the chicken is cooked, remove from heat and add freshly chopped coriander leaves. This adds a burst of freshness to the curry.

9. For the basmati rice: Wash the rice thoroughly until the water runs clear and add to a small, heavy-based pot with a lid.

10. Add water until it covers the rice, using the first crease mark on your middle finger as a measurement. Cook over medium heat until the water begins to reduce. Once the water has evaporated, turn down the heat to low and place a tea towel over the pot with the lid on.

11. For the fresh chutney: Chop up the cucumber, tomatoes & onion into small pieces and add to a mixing bowl.

12. Add chilli, lemon juice, brown vinegar and a few pinches of salt. Mix well and taste, adjust seasoning as required and pop it in the fridge, ready to serve.