Fijian Chef Bertrand Jang shows us how to make his favourite Fijian Curry dish.
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RECIPE:
* 1 whole chicken
* 2 Red/White Onion
* 50g Ginger, thinly sliced
* 30g Garlic, thinly sliced
* 2 Tsp Coriander Seeds
* 2 Tsp Cummin Seeds
* 3 Tsp Curry Powder
* 2 Tsp Garam Masala
* 2 Tsp Turmeric Powder
* 1 Tsp Chilli Powder
* 2 Tsp Salt
* 1 Bunch of coriander
* 150ml Vegetable oil
Chop chicken into rough cuts
Roast & blitz dry seeds
Heat oil, brown ginger, add onions & garlic and cook for 3 minutes
Add spices and salt, roast for 10 mins on low heat
Turn heat on high & sear chicken
Cook for 10 mins, add potato and cook until potatoes are cooked
Add coriander, seasoning and serve.
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