On Tap Oil & Vinegar Recipe Detail

Fijian Style Chicken Curry with Baklouti

Ingredients:

• 3 lbs. boneless chicken thighs, cut into 2" pieces
• 3 large onions, finely chopped
• 1 Tbsp finely grated ginger
• 2 Tbsp sea salt
• 1/2 tsp whole mustard seed
• 1/2 tsp whole cumin seed
• 1/2 tsp ground cardamom
• 5 curry leaves (optional)
• 2 Tbsp garam masala
• 1 Tbsp turmeric
• freshly ground pepper to taste
• 1 Tbsp Garlic Olive Oil
• 3 Tbsp Baklouti Chili Fused Olive Oil (or infused olive oil or EVOO of choice)
• 1 Tbsp Honey Ginger White Balsamic
• 1/2 cup chicken stock - low sodium
• 1 cup tomatoes, diced
• 1/2 cup cilantro
• 2 serrano chilies, thinly sliced - optional

Directions:

Heat Baklouti Olive Oil in large heavy bottom dutch oven over medium flame. Add mustard seed, cardamon, cumin seeds to pot. Stir until fragrant and seeds begin to pop. Add curry leaves, if using. Add finely chopped onions and cook until well browned, about 7-10 minutes. Add ginger, garam masala, turmeric and Garlic Olive Oil to the pot, stirring until combined. Add chicken to pot with tomatoes, stock, 1 cup water, and Honey Ginger White Balsamic. Add salt & pepper and allow to simmer gently for 30 minutes until curry has reduced and thickened a bit.

Taste and adjust seasoning.

Serve over steamed basmati rice with cilantro and thinly sliced serrano chilies as garnish.

Serves 6