Fiji-Indian Chicken Curry with Tomato Chutney (Courtesy of Krishneer)

Method

1. Peel the garlic cloves, add with the green chillies to a mortar and pestle and crush to a paste. Add a pinch of salt then put aside.
2. Peel the ginger root, cut into small cubes and crush to a paste. (You can use a food processor).
3. Chicken curry - skillet pan
4. Heat oil in a large frying pan. Add the sliced onion and cook gently until golden and soft. Add fenugreek seeds, cumin seeds, mustard seeds, and salt to taste, continue stirring for 1 minute. Then add half the crushed garlic, half the crushed ginger, curry leaves, gram masala and turmeric to the onion mixture, continue stirring for 2 minutes till soften.
5. Add chicken pieces and stir to coat with the curry paste. Add the water and cook for about 40 minutes. Add the chopped coriander and salt to taste if needed.
6. Tomato chutney - small frying pan
7. Pour the oil in a heated small frying pan. Add the sliced onion, cumin seeds, mustard seeds, salt and sprinkle of curry leaves. Add the remaining crushed garlic and chili and ginger. Stir till mixture is soft, approx 5 minutes.
8. Add the tin of tomatoes (chopped preferred) and another pinch of salt to taste. Stir and cook over low heat for approx 15 minutes.
9. Serve as a side with the chicken curry and rice.