The Indian population of Fiji has made chicken curry a staple on most dinner tables. Haldi is what turmeric is called in Hindi and no meal is complete without it!
1 oz. ground almonds
1/2 oz honey
3 kaffir lime leaves
3 cardamom pods
1/2 tsp fiery chili flakes
4 chicken thigh fillets
2 garlic cloves
1 knob of fresh root ginger
1 chicken stock cube
5 oz. fragrant basmati rice
1 tbsp Fiji Joe Turmeric
4 oz. fine green beans
You’ll also need
Pepper, salt, vegetable oil
🍚 Add the rice and 12 oz. water to a pot with a lid and bring to a boil over high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving.
🍛 Make your curry paste
Boil a kettle
Peel and chop the onion[s] roughly
Peel and chop the garlic roughly
Peel the ginger (scrape the skin off with a teaspoon) and chop roughly (or grate)
Split open the cardamom pods, removing the black inner seeds, grind them slightly in a pestle and mortar, and heat a dry pan over a medium-low heat
Once warm, add the cardamom seeds, chili flakes (can’t handle the heat? Go easy!) and now the best part, add the Fiji Joe Turmeric.
Toast the spices for 30 seconds, then add a drizzle of vegetable oil to the pan
Add the onion, ginger, garlic, and kaffir lime leaves and continue to cook for 1 min
Crumble in the stock cube[s], ground almonds, and half of the honey (you’ll use the rest later)
Cook for a further 2 min
Transfer the mixture to a processor and blitz until smooth paste – this is your curry paste
🐓 Cut the chicken thighs into strips. Return the pan back to a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken and cook for 2 min.
🥘 Add the curry paste to the chicken with 180ml [230ml] boiled water. Cover with a lid and cook on a medium-low heat for 10 min, then remove the lid and reduce for 5 min further until thickened to a good consistency.
🥒Meanwhile, trim the green beans. Add them to a pot with 200ml [250ml] boiled water and a pinch of salt. Cook for 7 min over a high heat or until they are tender.
Serve the curry over the rice and green beans