Chicken Curry (Fiji)

This classic Fijian curry is unlike a typical Indian curry with its subtle flavours and much less chilli heat. Its origins date back to 1879 when the first indentured labourers arrived from Kolkata, India - only to find that Fiji had very few herbs and spices. They were forced to adapt their motherland recipes with the barest of spices but included one regional ingredient they found in abundance - coconut. This recipe is nicknamed "Grandma’s Chicken Curry" as it has been handed down through generations. Upon arrival of the Chinese to Fiji, the local recipes were further adapted to include light soy sauce as an alternative to salt.

2 Tbsp oil, peanut, Canola or soy
1 onion, sliced
3 cloves garlic, crushed
1 tsp. black mustard seeds
1 tsp. ground cumin
1 tsp. ground turmeric
½ tsp. ground chilli
2 Tbsp. Garam masala
1" piece fresh ginger, finely grated
8 curry leaves
2 eggplants, long Fijian eggplants or ½ large eggplant
1 plantain, large, or 2 under-ripe green bananas, skin peeled with a small sharp knife, sliced, or 2 medium potatoes, cut into 2-3 cm cubes
1 can crushed tomatoes
¾ cup coconut milk, mixed with ½ cup water
8 chicken thighs, boneless, skinless, quartered
2 tomatoes, chopped

Garnish:
1 bunch coriander, chopped
1 lime, cut into wedges

Heat oil in a large heavy-based fry pan or saucepan on medium heat. Cook onion until golden, 4-5 minutes.

Add garlic, mustard seeds, cumin, turmeric, chilli, garam masala and ginger and continue to cook for 1-2 more minutes until fragrant and mustard seeds are starting to pop.

Add a splash of water during cooking if needed to prevent them sticking to bottom of pan and burning.

Add curry leaves, eggplant, plantain/banana or potatoes, canned tomatoes, coconut milk, water and a good pinch of salt.

Cover and simmer for 15 minutes until eggplant and plantain/potato is soft and cooked through.

Add chicken and tomatoes in the last 5-10 minutes of cooking and continue simmering until chicken is cooked through.

Season to taste with salt and pepper.

To serve, garnish curry with coriander and serve with rice and cucumber as a shared meal.

Squeeze over lime juice just before eating.

Makes 4 servings.