ajar

€

DRY CHICKEN CURRY

(South Seas’ Curry)

Fijian Dish
1 chicken, cut up 14 cup (approximately) oil or fat
2 onions, finely sliced 1 teaspoon ground turmeric
2 cloves of garlic, finely sliced salt and ground Miricha

(Chili peppers)
1 oz. of green coriander leaf OR
1 teaspoon powdered cinnamon

small piece of fresh ginger
2 dessertspoons of curry powder
(Fijian mixture—see Note below)
2 ripe tomatoes

Fry lightly in the oil for 2 or 3 minutes the onions, garlic and
ginger. Add the curry and tomatoes and continue the frying for
another 2 or 3 minutes. Then add the chicken. Mix well, cover the
pan closely and simmer until the chicken is cooked.

The pan must be continually watched, as the contents are likely
to scorch. If this appears likely, add just sufficient water to prevent
it. Add salt and ground miricha to taste.

Serve with Saffron rice, Yoghurt and tomato chutney.

FIJIAN MIXTURE

14, tablespoon ground coriander 4 tablespoon black pepper
14 tablespoon turmeric 14 tablespoon ground chili peppers
14 tablespoon Dall chini 14 tablespoon ground mustard seed

NOTE 1: Spices if not ground when purchased may be mixed and
ground in a pepper mill or crushed against the side of
a small bowl with a wooden spoon.

NOTE 2: Coloring for curry is “Bush” brand.

Mohammed Ali
(Fiji Islander)