Traditional Fijian Indian Curry from Scratch + Masala Recipe (2024)

This curry uses masala – which is a fancy word for simply a spice blend. This recipe takes an hour and a half from beginning to end but it’s really worth the wait!

Surprise your Guests with a Traditional Fijian Indian Curry from Scratch

My very best friend in the whole wide world is Fijian Indian and she makes the bestcurries. This is my take on her chicken curry. They don’t have fancy names like what yousee in Indian restaurants, but this is so yummy, it doesn’t need a fancy name.

This curry uses masala – which is a fancy word for simply a spice blend. This is not whatyou might buy in a little packet in the supermarket labeled Garam Masala. Instead, you canbuy a pre-made batch from your local Indian store, or alternately use this recipe below.

Homemade Masala Recipe

This masala recipe makes quite a lot, and each batch of curry only uses 2 Tablespoons, so it will last you quitea while. In Indian families, their own masala recipe is passed down from generation togeneration, with the elder women getting huge batches made to their specific recipe, thenthey share it among their children and grandchildren.

Lightly roast one cup of coriander seeds, 1/4 cup of cumin seeds, and three teaspoons of fenugreek seeds in a frying pan on low heat, set aside

Put your roasted seed mixture as well as a cinnamon stick, two teaspoons of cloves, five whole green cardamom pods, two teaspoons of black peppercorns, twenty dried curry leaves, one star anise, and two teaspoons of turmeric into a spice grinder or a mortar and pestle and grind to a finepowder. Store in a sealed jar. For the best flavor, use it within a year.

Traditional Fijian Indian Curry

Remove the skin from four pounds of chicken and then using a heavy knife or cleaver, cut yourchicken into 1-1 1/2 inch cubes – leave the bones in and chop through them as needed.The marrow adds amazing depth to the flavor. You can use boneless, skinless thigh meatif you prefer.

Chop up two medium onions and two medium tomatoes into small cubes.

In a mortar and pestle combine six cloves of garlic, one teaspoon of salt, a 2″ piece of ginger, and two long red chilies (fresh or dried, discardthe seeds for less heat). Mash them until they are a paste.

In a large pot over low heat cook your onions in coconut oil, butter, or fat until they are starting tocaramelize. Add all the spice paste, masala, and dried spices. Cook through from 2-3 minutes. Add the chicken and the tomatoes and stir well to coat.

Cover with a lid and cook on medium heat until the juices come out of the chicken (10-20minutes), then continue to cook and stir intermittently until the mixture dries out somewhatand allow it to brown the chicken slightly on the bottom of the pot (40-60 minutes).

Add 1/2 – 1 cup of water or chicken stock and bring it to a boil. Cook for a further 10 – 15minutes.

Serve with roti or naan bread, dhal, and some steamed rice. If you need some help making bread, look no further.

Serves 4-6. Takes 1 1/2 hours from beginning to end but it is really worth the wait! For another great rice dish, check outSomething From Nothing Fried Riceor.