Yoghurt Chicken Curry Fiji Style 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

500 g chicken thighs
Plain yoghurt as needed
2 tablespoons ginger garlic paste
Chilli paste to taste
3 tomatoes, diced
1 onion, diced
1 sprig curry leaves
2 tablespoons masala
1 teaspoon turmeric
Lemon or tamarind to taste
1 teaspoon cumin, mustard, and fenugreek seeds
2 large potatoes, diced
Salt to taste
Fresh coriander

Instructions

Marinate chicken with ginger garlic paste, chilli paste, yoghurt, and turmeric.
Heat oil and toast curry leaves and mixed seeds.
Add onion and cook until light brown.
Add tomatoes and cook into a thick gravy.
Add marinated chicken and cook until the moisture reduces.
Add potatoes, masala, and enough water for gravy.
Simmer until potatoes and chicken are tender, then finish with lemon and coriander.

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.