Fijian Style Chicken Curry with Baklouti
3 lbs. boneless chicken thighs cut into 2" pieces
3 large onions finely chopped
1 tablespoon finely grated ginger
2 tablespoons sea salt
1⁄2 teaspoon whole mustard seed
1⁄2 teaspoon whole cumin seed
1/2 teaspoon ground green cardamom
2 tablespoons garam masala
1 tablespoon turmeric
freshly ground pepper to taste
1 tablespoon garlic olive oil
3 tablespoons Baklouti Chili Fused Olive Oil
1 tablespoon Honey Ginger White Balsamic Vinegar
1/2 cup chicken stock - low sodium
1 cup diced tomatoes
1⁄2 cup cilantro
2 thinly sliced serrano chilies - optional
Heat Baklouti in a large heavy bottom dutch oven over medium flame. Add the mustard seed, cardamon, cumin seeds to pot. Stir until fragrant and the seeds begin to pop. Add finely chopped onions and cook until well browned, about 7-10 minutes
Add the ginger, garam masala, turmeric and garlic olive oil to the pot stirring well until combined. Add chicken to the pot with tomatoes, stock, a cup of water, and honey ginger white balsamic. Add salt and pepper and allow to simmer gently for 30 minutes until the curry has reduced and thickened a bit.
Taste and adjust the seasoning.
Serve over steamed basmati rice with cilantro and thinly sliced serrano chilies as garnish.
It was on my family farm in the heart of Oregon's Willamette Valley that nurtured the early cook in me by showing me the value of good food. Home grown, fresh, vibrant, good food. As an adult I spent my early years as a civil engineer, but came back to my creative side through encouragement from my husband, family and friends and opened Arome in the spring of 2017. The road goes on forever and the party never ends.