Fijian-Indian Chicken or Lamb Curry
Fijian-Indian Chicken Or Lamb Curry is an impressive dinner. Made with 400 to 500 g meat, 3 potatoes, 1 medium sized onion, 1 level tsp. black mustard and cumin seed and 4 to 5 cloves crushed garlic, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Heat oil in saucepan.
Put in mustard and cumin seed.
They will pop.
Fry onion until golden brown.
Add powdered coriander, garam marsala, turmeric, chili powder and salt.
Stir constantly to fry marsala.
Add garlic and ginger and fry another few minutes. If you find it a little too dry add some water.
(Do not burn.) Put in meat; stir and cook at medium heat.
With lamb add potato when partly cooked, but with chicken add potato after about 5 minutes.
Cook the meat in its own juices.
Add water.
Cook until tender.
Add tomato paste and simmer another 5 to 10 minutes.
Add cilantro (optional).
Serve with boiled or steamed white rice.
π· Perfect Pairings
Complete your meal with these
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