Fijian Curried Chicken

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 tablespoons extra virgin olive oil
• 3 -3 1/2 lbs fryer chickens, cut into pieces
• 1 teaspoon haldi powder
• 1 tablespoon garam masala (curry powder)
• 1 tablespoon curry powder
• 1/2 teaspoon chili powder
• 4 whole cloves
• 1/2 piece cinnamon stick (about "2 1/2 inches" long)
• 1 tablespoon grated fresh gingerroot
• 4 garlic cloves, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground cardamom
• 14 fluid ounces coconut cream or 14 fluid ounces coconut milk
• 2 medium onions, finely chopped
• 1 large potato, peeled and cubed 1/2 inch
• 1 large celery rib, chopped
• 1 large carrot, peeled and chopped small
• 2 teaspoons tapioca starch or 2 teaspoons cornstarch
• 1/4 cup cold water

Recipe

• 1 in a large frying pan, heat oil to medium heat.
• 2 add chicken pieces and lightly fry on all sides, about 5 to 8 minutes.
• 3 add haldi, garam masala, curry powder, chili powder, cloves, cinnamon stick, grated ginger, chopped garlic cloves, salt and cardamom.
• 4 stir to coat chicken.
• 5 add coconut cream, chopped onion, cubed potatoes, celery and carrot and cook covered for about 15 minutes or until vegetables are cooked.
• 6 remove cinnamon and cloves and discard.
• 7 adjust seasonings to taste.
• 8 in a small bowl, mix together tapioca starch and cold water until smooth.
• 9 while sauce is boiling, add tapioca mixture in small amounts until sauce thickens slightly, stirring constantly.
• 10 serve chicken over cooked rice.