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Before you jump to Fijian Chicken Curry recipe, you may want to read this short interesting healthy tips about
Strength Boosting Treats.
We all know that consuming healthy snacks can help us really feel better inside our bodies. We tend to feel way less gross after we increase our intake of healthy foods and decrease our consumption of processed foods. Eating more fresh vegetables helps you feel a lot better than eating a slice of pizza. Selecting healthier food choices can be tough when it’s snack time. Shopping for goodies can be a difficult task because you have countless options. There’s nothing like one of these healthy foods when you really need an energy-boosting treat.
If you are looking for a fast snack, you can’t go completely wrong with a whole grain one. A mid-morning snack of whole grain bread coupled with some protein will maintain you until it’s time for lunch. Chips and crackers made from whole grains can be great for quick treats to eat on the go. Make the shift from refined products such as white bread to the healthier whole grain options.
A large variety of easy health snacks is easily accessible. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite simple.
We hope you got insight from reading it, now let’s go back to fijian chicken curry recipe. You can cook fijian chicken curry using 18 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Fijian Chicken Curry:
- Get 500 grams Chicken thigh on-bone
- Get 80 grams Ghee
- Use 1 large Onion
- Provide 1 tsp Cumin seeds (Jeera)
- Take 1 tsp Black Mustard seeds (Sarso)
- Provide 2 large cubed Potatoes
- Take 4-5 Fenugreek seeds
- Get 2-3 baby Chilis
- Prepare 5-6 fresh Curry leaves
- Use 40 g crushed Ginger
- Prepare 40 g crushed Garlic
- Get 2 tsp turmeric powder (haldi)
- Provide 2 tsp Garam Masala powder
- Prepare 1/2 fresh tomato
- Prepare Salt to season
- Take Coriander to garnish
- Take 350 ml Water
- Prepare optional - Coconut milk
Instructions to make Fijian Chicken Curry:
- In a deep pot, heat 80g og Ghee on high heat.
- After a few minutes, add the onions. Fry them until the edges begin to brown (this shohld take only a minute or two).
- Now add the ginger and spice seeds and stir for another minute or two, until the ingredients release a fragrant aroma.
- Add the meat and the spice powders. Combine all ingredients by working the chicken around vigorously for about 3 to 5 minutes.
- As to chicken starts to cook, stir in the garlic and lower the heat to medium low, cover and cook for 10 minutes.
- Add 350ml water and bring the mixture to a boil. As soon as the water begins to boil, lower the heat right down, add salt if desired… I use half a tablespoon of salt.. cover and let simmer for another 10 minutes. A long slow low-temp simmer will help develop flavours and let the spices mingle :)
- Can also add a can of coconut milk or cream to thicken out the curry and make it nice n creamy, especially if the chilis sourced are a bit hot!!
- Garnish with coriander before serving alongside roti or rice. Enjoy!
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