Fijian-style Coconut Chicken Curry

Ingredients

In this Fijian adaptation, the Italian dish Pastuccia is transformed into a Fijian-style Coconut Chicken Curry. The original dish's pasta and cheese elements are replaced with tender chicken pieces and a rich coconut milk-based curry sauce. The spices and flavors are adjusted to suit the Fijian palate, resulting in a dish that is aromatic, creamy, and packed with tropical flavors. We alse have the original recipe for Pastuccia, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons curry powder 2 teaspoons curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Stir in the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder. Cook for a minute to toast the spices and release their flavors.
5. 5.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
6. 6.
   Pour in the coconut milk, diced tomatoes, and tomato paste. Stir well to combine.
7. 7.
   Reduce the heat to low and let the curry simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
8. 8.
   Stir in the lemon juice and season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces for even cooking and tenderness.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add chopped fresh chilies.
• Adjust the consistency of the curry by adding more coconut milk for a thinner sauce or simmering longer for a thicker sauce.
• Serve the curry with steamed rice or roti for a complete meal.
• Feel free to add vegetables like bell peppers, carrots, or potatoes to the curry for added texture and flavor.
• To enhance the aroma, toast the spices in a dry pan before adding them to the dish.

Serving advice

Serve the Fijian-style Coconut Chicken Curry hot with steamed rice or roti. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the Fijian-style Coconut Chicken Curry in a vibrant serving dish to showcase its beautiful yellow color. Serve with a side of steamed rice or roti and garnish with a sprig of fresh cilantro.