A flavorful and aromatic chicken curry inspired by Fijian-Indian cuisine, perfect for a hearty meal.
Cut the chicken into bite-sized pieces.
Use a sharp knife to ensure clean cuts and even cooking.
Chop one onion finely and slice the other.
Keep the sliced onion aside for later use in the recipe.
Crush the garlic and ginger into a paste using a mortar and pestle.
Add a pinch of salt to make the paste smoother.
Mix the garlic-ginger paste with turmeric, garam masala, and a little water to form a curry paste.
Ensure the paste has a runny consistency for easy mixing.
Heat the canola oil in a stewing pot.
Use medium heat to avoid burning the spices.
Add the mustard seeds, cumin seeds, cinnamon stick, cardamom, and cloves to the oil and stir until aromatic.
Wait for the seeds to pop for maximum flavor release.
Add the curry leaves carefully to avoid oil splatter.
Fresh curry leaves provide the best aroma.
Add the finely chopped onion and cook until golden brown.
Stir frequently to prevent burning.
Stir in the curry paste and cook for a few minutes.
Cook until the paste turns a rich yellow color.
Add the chicken and half of the sliced onion, then cook until the chicken releases its juices.
Stir occasionally to ensure even cooking.
Continue cooking until the liquid evaporates and the chicken browns slightly.
This step enhances the flavor of the curry.
Add the remaining sliced onion and cook briefly.
This adds a fresh texture to the curry.
Stir in the chopped coriander and lemon juice, then remove from heat.
Add the lemon juice just before serving for a fresh tang.
Serve the curry over steamed rice or with naan bread.
Garnish with extra coriander leaves for presentation.
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