Recipes

CURRY CHICKEN TACOS

Servings | Prep Time | Total Time3-4 people | 5 mins | 2 ½ hours

Ingredients:

8 to 10 – Boneless Chicken thighs
1 – Orange (squeezed)
1 – Lime (squeezed)
1 – Lemon (squeezed)
1 – Onion (grated)
6 - Garlic cloves (grated)
1 – Tbsp. Olive oil
1 – Tsp. Nani’s Fijian Curry Powder
1 – Tsp. Paprika
1 – Tsp. Cayenne pepper
1 – Tsp. Salt
1 – Tsp. Oregano
1 – Tsp. Black pepper
1 – Tsp. Chipotle pepper Corn or flour tortillas Mexican sour cream
Salsa verde
Guacamole
Shredded Mexican cheese
Pico de Gallo

Directions:

On high heat add olive oil to pot. Add onions, garlic, chilies, ginger, cinnamon stick, cumin seed, mustard seed and fenugreek seed. Stir until golden brown.
Next, add potatoes, black eye pea, tomato, curry leaves, paprika and Nani’s Fijian Curry Powder. Mix well. Leave on high heat and cook for 10 mins. Stir every 5 mins.
Add 2 ½ cups of water. Lower heat to medium low and cover with lid. Let curry simmer for 30-40 mins. Mix every 10 mins. Use fork to check if potatoes are cooked. Once cooked, mash half the potatoes in the pot so the curry thickens. Let simmer for 10 more mins. Add water if needed. Curry needs to be a thick soupy consistency. Add salt to taste.
Next, turn off heat, add fresh chopped cilantro, mix well and let curry sit for 10 mins.
Serve with rice, roti, naan, etc.

CHICKEN CURRY EGG ROLLS

Servings | Prep Time | Total Time4-5 people | 30 mins | 1 ½ hours

Ingredients:

16 oz. Ground Chicken
1 cup – Carrots (shredded)
1 cup – Cabbage (shredded)
½ - Onion (diced)
1 tsp. – Garlic (minced)
2 cups – Vermicelli noodles (cooked and roughly chopped)
1 tbsp. – Oyster sauce
2 tbsp. – Soy sauce
1 tsp. – Fish sauce
1 tsp. – Black pepper
1 tsp. – Garlic powder
½ tsp. – Nani’s Fijian Curry Powder
Eggroll wraps
Pinch of salt
Vegetable or Canola oil for frying
Sweet and sour sauce for dipping

Directions:

On high heat add olive oil to pot. Add onions, garlic, chilies, ginger, cinnamon stick, cumin seed, mustard seed and fenugreek seed. Stir until golden brown.
Next, add potatoes, black eye pea, tomato, curry leaves, paprika and Nani’s Fijian Curry Powder. Mix well. Leave on high heat and cook for 10 mins. Stir every 5 mins.
Add 2 ½ cups of water. Lower heat to medium low and cover with lid. Let curry simmer for 30-40 mins. Mix every 10 mins. Use fork to check if potatoes are cooked. Once cooked, mash half the potatoes in the pot so the curry thickens. Let simmer for 10 more mins. Add water if needed. Curry needs to be a thick soupy consistency. Add salt to taste.
Next, turn off heat, add fresh chopped cilantro, mix well and let curry sit for 10 mins.
Serve with rice, roti, naan, etc.

GARBANZO BEAN & potato curry

Servings | Prep Time | Total Time3-4 people | 20 mins | 1  hour

Ingredients:

16 oz. Ground Chicken
1 cup – Carrots (shredded)
1 cup – Cabbage (shredded)
½ - Onion (diced)
1 tsp. – Garlic (minced)
2 cups – Vermicelli noodles (cooked and roughly chopped)
1 tbsp. – Oyster sauce
2 tbsp. – Soy sauce
1 tsp. – Fish sauce
1 tsp. – Black pepper
1 tsp. – Garlic powder
½ tsp. – Nani’s Fijian Curry Powder
Eggroll wraps
Pinch of salt
Vegetable or Canola oil for frying
Sweet and sour sauce for dipping

Directions:

On high heat add olive oil to pot. Add onions, garlic, chilies, ginger, cinnamon stick, cumin seed, mustard seed and fenugreek seed. Stir until golden brown.
Next, add potatoes, black eye pea, tomato, curry leaves, paprika and Nani’s Fijian Curry Powder. Mix well. Leave on high heat and cook for 10 mins. Stir every 5 mins.
Add 2 ½ cups of water. Lower heat to medium low and cover with lid. Let curry simmer for 30-40 mins. Mix every 10 mins. Use fork to check if potatoes are cooked. Once cooked, mash half the potatoes in the pot so the curry thickens. Let simmer for 10 more mins. Add water if needed. Curry needs to be a thick soupy consistency. Add salt to taste.
Next, turn off heat, add fresh chopped cilantro, mix well and let curry sit for 10 mins.
Serve with rice, roti, naan, etc.

JACKFRUIT curry

Servings | Prep Time | Total Time4-5 people | 30 mins | 1 ½ hours

Ingredients:

16 oz. Ground Chicken
1 cup – Carrots (shredded)
1 cup – Cabbage (shredded)
½ - Onion (diced)
1 tsp. – Garlic (minced)
2 cups – Vermicelli noodles (cooked and roughly chopped)
1 tbsp. – Oyster sauce
2 tbsp. – Soy sauce
1 tsp. – Fish sauce
1 tsp. – Black pepper
1 tsp. – Garlic powder
½ tsp. – Nani’s Fijian Curry Powder
Eggroll wraps
Pinch of salt
Vegetable or Canola oil for frying
Sweet and sour sauce for dipping

Directions:

On high heat add olive oil to pot. Add onions, garlic, chilies, ginger, cinnamon stick, cumin seed, mustard seed and fenugreek seed. Stir until golden brown.
Next, add potatoes, black eye pea, tomato, curry leaves, paprika and Nani’s Fijian Curry Powder. Mix well. Leave on high heat and cook for 10 mins. Stir every 5 mins.
Add 2 ½ cups of water. Lower heat to medium low and cover with lid. Let curry simmer for 30-40 mins. Mix every 10 mins. Use fork to check if potatoes are cooked. Once cooked, mash half the potatoes in the pot so the curry thickens. Let simmer for 10 more mins. Add water if needed. Curry needs to be a thick soupy consistency. Add salt to taste.
Next, turn off heat, add fresh chopped cilantro, mix well and let curry sit for 10 mins.
Serve with rice, roti, naan, etc.

BLACK EYE PEA & potato curry

Servings | Prep Time | Total Time4-5 people | 30 mins | 1 ½ hours

Ingredients:

16 oz. Ground Chicken
1 cup – Carrots (shredded)
1 cup – Cabbage (shredded)
½ - Onion (diced)
1 tsp. – Garlic (minced)
2 cups – Vermicelli noodles (cooked and roughly chopped)
1 tbsp. – Oyster sauce
2 tbsp. – Soy sauce
1 tsp. – Fish sauce
1 tsp. – Black pepper
1 tsp. – Garlic powder
½ tsp. – Nani’s Fijian Curry Powder
Eggroll wraps
Pinch of salt
Vegetable or Canola oil for frying
Sweet and sour sauce for dipping

Directions:

On high heat add olive oil to pot. Add onions, garlic, chilies, ginger, cinnamon stick, cumin seed, mustard seed and fenugreek seed. Stir until golden brown.
Next, add potatoes, black eye pea, tomato, curry leaves, paprika and Nani’s Fijian Curry Powder. Mix well. Leave on high heat and cook for 10 mins. Stir every 5 mins.
Add 2 ½ cups of water. Lower heat to medium low and cover with lid. Let curry simmer for 30-40 mins. Mix every 10 mins. Use fork to check if potatoes are cooked. Once cooked, mash half the potatoes in the pot so the curry thickens. Let simmer for 10 more mins. Add water if needed. Curry needs to be a thick soupy consistency. Add salt to taste.
Next, turn off heat, add fresh chopped cilantro, mix well and let curry sit for 10 mins.
Serve with rice, roti, naan, etc.

potato curry

Servings | Prep Time | Total Time4-5 people | 30 mins | 1 ½ hours

Ingredients:

16 oz. Ground Chicken
1 cup – Carrots (shredded)
1 cup – Cabbage (shredded)
½ - Onion (diced)
1 tsp. – Garlic (minced)
2 cups – Vermicelli noodles (cooked and roughly chopped)
1 tbsp. – Oyster sauce
2 tbsp. – Soy sauce
1 tsp. – Fish sauce
1 tsp. – Black pepper
1 tsp. – Garlic powder
½ tsp. – Nani’s Fijian Curry Powder
Eggroll wraps
Pinch of salt
Vegetable or Canola oil for frying
Sweet and sour sauce for dipping

Directions:

On high heat add olive oil to pot. Add onions, garlic, chilies, ginger, cinnamon stick, cumin seed, mustard seed and fenugreek seed. Stir until golden brown.
Next, add potatoes, black eye pea, tomato, curry leaves, paprika and Nani’s Fijian Curry Powder. Mix well. Leave on high heat and cook for 10 mins. Stir every 5 mins.
Add 2 ½ cups of water. Lower heat to medium low and cover with lid. Let curry simmer for 30-40 mins. Mix every 10 mins. Use fork to check if potatoes are cooked. Once cooked, mash half the potatoes in the pot so the curry thickens. Let simmer for 10 more mins. Add water if needed. Curry needs to be a thick soupy consistency. Add salt to taste.
Next, turn off heat, add fresh chopped cilantro, mix well and let curry sit for 10 mins.
Serve with rice, roti, naan, etc.

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