Fijian Style Chicken Curry with Baklouti

A fragrant, rich Fijian-inspired chicken curry bursting with warm spices and the heat of Baklouti chili olive oil. This hearty dish simmers to tender perfection and pairs beautifully with steamed basmati rice. Versatile enough to adapt with your favorite veggies or coconut milk for extra creaminess.

Prep, Cook & Total Time: About 15 minutes prep | 30 minutes cook | 45 minutes total
Yield: Serves 6

Ingredients

• 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 cardamom

• 5 curry leaves (optional)

• 2 tablespoons garam masala

• 1 tablespoon turmeric

• Freshly ground pepper, to taste

• 1 tablespoon garlic olive oil

• 3 tablespoons Baklouti Chili Fused Olive Oil (or other infused EVOO)

• 1 tablespoon Honey Ginger White Balsamic

• 1/2 cup low-sodium chicken stock

• 1 cup diced tomatoes

• 1/2 cup cilantro

• 2 thinly sliced serrano chilies (optional)

Instructions

1. Heat Baklouti olive oil in a large heavy-bottomed Dutch oven over medium heat. Add mustard seeds, cardamom, and cumin seeds; stir until fragrant and seeds start popping. Add curry leaves if using.

2. Add onions and cook, stirring, until well browned (7–10 minutes).

3. Stir in ginger, garam masala, turmeric, and garlic olive oil until combined.

4. Add chicken, tomatoes, chicken stock, 1 cup water, and honey ginger white balsamic. Season with salt and pepper.

5. Simmer gently for 30 minutes, allowing the curry to reduce and thicken. Taste and adjust seasoning as needed.

6. Serve over steamed basmati rice. Garnish with fresh cilantro and serrano chilies if desired.

Note: Feel free to customize with dehydrated onions, peppers, mushrooms, or a can of coconut milk for added creaminess and flavor.