Easy Chicken and Potato Curry Fiji Indian Style

Welcome to Anita's guide to Simple and easy cooking .

I'm Anita and today I will show you how to make chicken and potato curry .

So let's get started .

I've got here 2 kg of chicken which I have cut washed and all the water drained .

I've got here three medium potatoes which I have peeled , washed and cut into chunks .

I got here some oil for cooking salt to taste some hot water .

One large onion , finely chop , two tablespoons of minced garlic , one teaspoon of minced ginger , some curry leaves which I have finely chopped .

One teaspoon of turmeric , two tablespoons of curry powder , one teaspoon each of cumin and mustard seeds .

One medium chili , finely chopped .

If you don't have fresh chili , you can always use one teaspoon of chili powder and also a good here .

Two teaspoons of fennel seeds .

What we're gonna do with this is we're gonna dry , roast it slowly and grind it into a fine powder .

So let's get started .

Put your pan on medium heat .

My pan is hot now .

So I'm gonna add about two tablespoons of oil .

I'm just gonna heat it up for 30 seconds .

My oil is hot now .

So I'm gonna add my onion curry leaves and my cmon and mustard seeds , give it a mix and put a lid on and cook it for two minutes until it's translucent .

While your onion is cooking .

Take a non-stick fry pan , put it on very low heat , add your fennel seeds and we're gonna dry , roast it till it changes color .

My final seeds have started to change color and I can smell it .

It smells lovely .

So turn the heat off and I'm gonna cool it down for about five minutes and then I'm gonna grind it all up .

If you don't have a grinder , you can always use a mo in pasture as long as you can grind it into a rough powder .

My onions are translucent now , chicken and about two teaspoons of sauce , mix it .

Well , put a lid on and cook it for about 15 minutes and make sure you stay about once or twice during cooking .

My roasted fennel seeds have been cooling down for five minutes today .

I'm just gonna use my mo and petrol and just grind it up into a rough powder .

I've finished grinding up my fennel seeds into a nice fine powder .

So this is ready to go in the curry , but you add that towards the end .

So we'll put this aside and let's go and see our chicken .

My chicken has been cooking for 15 minutes now , as you can see a lot of liquid comes out of the chicken .

Now it's time to add our spices , curry powder , turb , break , mix it .

Well , we're not gonna add our ginger garlic and the el powder yet .

We're just gonna cook up the spices that I've just added for about five minutes without the lid .

And then I'm gonna add some hot water .

My chicken has been cooking for five minutes without the lid .

Now it's time to add our hot water .

You can add as much or little water as you like .

Depending on the amount of soup you want in here .

I've got here about 1.5 liters of water because I'm making for a family of six .

But you can add according to the amount you're gonna be making roughly allow about a cup of water per person .

My curry started to boil .

Now , what I'm gonna do is put my lid on , lower the heat and sim it for five minutes .

My curry has been simmering for five minutes now .

So what I'm gonna do is add my potatoes , my ginger paste , garlic and my fennel powder .

Give it a good mix .

Taste my salt .

It doesn't need anything .

I'm gonna bring this to a boil , put my lid on and then I'm gonna lower my heat to low and then I'm gonna simmer it for about 15 minutes or until my potatoes are nice and tender .

My chicken curry has been cooking for 15 minutes now .

It's time to check our potatoes what it is .

Just take a potato in a dish and just see if we can break it in half .

I just like it a little bit softer than this .

So I'm gonna continue cooking for another 5 to 10 minutes till my potatoes get more tender than this .

My chicken has been cooking for a further five minutes because I love my potatoes to be nice and tender and if you have a look , it should just fall apart .

So that's ready .

What I'm gonna do now is taste my salt again for the final time .

It doesn't need any salt .

What I'm gonna do is turn my heat off and I'm gonna garnish it with some coriander leaves .

I'm using frozen coriander leaves today .

If you want , you can use fresh ones .

If you want to know how to freeze coriander leaves , I'll put a link below .

Let me dish it out and show you my chicken and potato curry is ready and today I , I will be saving it with rice if you want .

You can also have it with roti and pori .

And if you want to know how to make rotti and pour , I'll put a link below .

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