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Fijian Style Chicken Curry


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 package chicken thighs or legs (or breasts if you prefer white meat)... a package is maybe a couple pounds or so. depends on how much you want to make, I usually fill a pot and eat it for days.
3-5 large potatoes, cubed (again, you measure the quantity, it's going to depend on how many people you're feeding, I usually feed an army, so I'm saying 3-5 potatoes)
1 small white onion, chopped
3-5 cloves garlic, minced
1 package chopped frozen spinach (you know, those little boxes in the frozen section you can get for 98 cents), thawed and drained
1 package cream cheese (if you're celiac, check the packaging before you buy, I usually get the organic stuff, I think it's Horizon brand)
1 small bag baby carrots (this is an add-in... Meg doesn't like them, so most of the time I don't put them in but they're good)
yellow curry powder
salt


Sautee onions and garlic in butter or a light oil until clear. Toss onions, garlic, potatoes, carrots and chicken in a large pot with water and boil until chicken is done. Drain off most of the chicken broth (you can save it for another project if you like), setting aside 2 cups for use. Allow chicken to cool enough to pull meat from the bones and put everything that was boiled together back into the pot. Put the pot back on a medium heat and add 1 cup of chicken broth and the packages of spinach and cream cheese. Stir until cream cheese is completely melted. Add more broth if more liquid is needed.


Add a little curry powder, stir and taste. Check to see if the heat and flavour are what you want and experiment with the quantities of salt and curry powder. Remember, start with a little and add on.


If you want low carb, cut the potatoes out. It'll make less in the pot, but you can vary the quantity of chicken and veggies to make up for that.


Pairs Well With


Notes

This is my variation on a recipe I tried when we were in Fiji. The Fijian way of making curry is to cut everything up, including bones and toss them into the pot. Because I'm using chicken, and because I usually wind up serving up to 100 people, I decided to take the bones out. If you use goat, beef, or lamb, the bones aren't quite so dangerous. If you make too much, it tastes even better the next day.

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