Fiji Chicken Curry

Servings: 5-6 Ingredients: 1 whole chicken 1 small onion, chopped 4 cloves of garlic, minced 3 small chilis, minced Ginger - 1/4 inch Salt to taste 2 tablespoons of olive oil Tumeric - 1/2 tspn. Cumin powder or seeds - 1/2 tspn. Mustard seeds - 1/2 tspn. Fenugreek seeds - 1/4 tspn. Cinnamon stick - 1 Cloves - 6 Cardamon - 4 Curry powder or paste - 2 tspns. Curry leaves - 6 1 tomato, chopped Water or chicken stock, if needed Green coriander, for garnish

Cooking Instructions: Chop chicken to bite size pieces, set aside. In a medium size pot, heat up olive oil, add onions, seeds, cinnamon stick and curry leaves. Stir and cook for a minute, then add the minced garlic together with turmeric and curry powder/paste. Stir and cook for a minute. Lastly add chicken and salt. Stir and cover. Reduce heat to medium. Stir every 10 minutes or so. After 15 minutes add tomato. If the chicken sticks to the pan, add a little water or stock. Chicken should be done in 40 minutes. Garnish with chopped green coriander. Serve with rice.

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