Nana’s Fijian Chicken Curry

Here is my Nana’s Fijian chicken curry recipe - rich, full of flavour, and made with just a few simple ingredients. This one takes its time on the stove, but it’s mostly hands-off and so worth it. The onions cook down into a beautifully fragrant base, and the chicken becomes tender and packed with flavour. Serve it with rice, naan, and something tangy like mango chutney.

Servings: 6
Cost per person: approx. $3.50
Total time: 2.5 hours (minimal effort)
Prep time: 15 minutes
Cook time: 2 hours 15 minutes

Ingredients

• 5 onions, diced

• 2 tablespoons oil

• 2 tablespoons curry powder

• 1 teaspoon turmeric

• 3 garlic cloves, sliced

• 1 thumb-sized piece of ginger, grated or finely chopped

• Salt, to taste

• 1 kg chicken nibbles or bone-in chicken pieces

• 1 can tinned tomatoes, or 3 large fresh tomatoes, diced

Method

1. Dice the onions finely using a knife or food processor.

2. Heat oil in a large pan over medium heat. Add curry powder and turmeric. Stir for about 2 minutes until fragrant.

3. Add the onions, garlic, and ginger. Season with a good pinch of salt. Cook on medium-low heat for at least 20 minutes, stirring occasionally. Add a splash of water if the mixture sticks.

4. Add the chicken pieces and tomatoes (fresh or canned). Season with more salt to taste.

5. Cover and simmer on low heat for 2 hours, stirring every now and then. The tomatoes will break down into a rich sauce. Add a bit of water or stock if it gets too thick.

6. Serve hot with rice, naan, or both. It’s extra good with mango or tamarind chutney.

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