Chicken Tarkari Fiji Style
This is my dad’s most requested dish. Whenever we have family get togethers this is the first thing we ask for. The recipe below is SPICY, so if heat is not your thing, fall back on the dried red hot peppers.
Servings
4servings
Cook Time
1hour
Servings
4servings
Cook Time
1hour
Ingredients
For the blended wet masala mixture
For the dry masala
Instructions
For the blended masala
  1. Blend together cardamom, cloves, cinnamon stick (break into pieces before adding to blender), star anise, ginger, garlic, dry peppers and 1/2 cup of water. Blend until smooth, you may need to add a little more water if needed. (see note below about cleaning your blender)
For the curry
  1. Heat oil in pot for about two minutes. Add a pinch of the cumin, mustard seed and fenugreek mixture. Once you start to hear the sizzle and the popping of the seeds, this indicates your oil is hot enough to add the onions.
  2. Next, add the onions, mix and let sauté. Cover for a minute.
  3. Next, add garlic, dry masala and cover. Let this mixture fry for one to two minutes, then add the wet blended masala mixture and let fry for 2-3 minutes, you will start to see little bubbles form.
  4. After about two minutes add in chicken and tomatoes, give a thorough mix to combine spices and chicken. Cover and let cook for about 10 minutes.
  5. Ten minutes later, add 1/2 cup of water and potatoes along with salt to taste. I usually put in a 1,5 teaspoons of salt, however salt is to your liking. Cover and let cook.
  6. Allow the curry to cook on medium/low for 30-40 minutes, stirring occasionally. Add in curry leaves when you have about 15 minutes left to cook.
  7. To finish the dish, add cilantro to top. Serve with rice or roti!
Recipe Notes

One time, my cousin Shivani convinced me to squeeze lemon all over my chicken curry. I thought she was crazy but she was genius. I need to have freshly squeezed lemon with any chicken curry dish. I promise you, you won’t regret it! – It also helps to spice/heat level.