Name: Fijian Chicken Curry on the Bone Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Fijian
Ingredients: 1 kg whole chicken, cut into curry pieces; 1 tablespoon oil; 1 tablespoon ghee; 1 star anise; 1 small cinnamon bark; 2 tablespoons ginger garlic chilli paste; 1 large tomato, diced; 1 large onion, diced; 1 sprig curry leaves; 2 tablespoons masala; Turmeric powder to color; 1 teaspoon mixed cumin, mustard, and fenugreek seeds; 3 small potatoes, diced; Salt to taste; Fresh coriander

Fijian Chicken Curry on the Bone adds a Fiji-focused recipe to the Pacific Island Recipe archive, expanding the site beyond the larger Polynesian staples with food that reflects Fiji home kitchens and market ingredients. This version is written in an original, practical format from a source-backed recipe page while keeping the method easy to follow.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

1 kg whole chicken, cut into curry pieces
1 tablespoon oil
1 tablespoon ghee
1 star anise
1 small cinnamon bark
2 tablespoons ginger garlic chilli paste
1 large tomato, diced
1 large onion, diced
1 sprig curry leaves
2 tablespoons masala
Turmeric powder to color
1 teaspoon mixed cumin, mustard, and fenugreek seeds
3 small potatoes, diced
Salt to taste
Fresh coriander

Instructions

Coat chicken pieces lightly with turmeric and set aside.
Heat oil and ghee, then toast curry leaves, cinnamon, star anise, and mixed seeds.
Add onion and cook until softened.
Add ginger garlic chilli paste and tomato and cook until the base thickens.
Stir in chicken, masala, salt, and potatoes.
Cook until the chicken is tender and potatoes are soft, adding water as needed for gravy.
Garnish with coriander and serve with rice or roti.

Helpful Tips

Prep aromatics before heating the pan so the spice base does not burn.
Adjust chilli, salt, lemon, or tamarind near the end because Fiji-style recipes often depend on ingredient freshness.