Fiji Style Chicken Chaser / Chasseur
A spicy, finger lickin’ good chicken dish to accompany a cold beer before the main meal. The dish was only made in special occasions and usually the chickens used would be free range chickens which roam around the yard and pick at things. The meat from these birds tend to be a bit tougher and chewy which makes the dish special. The surwa or the gravy is the star of the dish.
Servings Prep Time
4People 15minutes
Cook Time
25minutes
Servings Prep Time
4People 15minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Chop chicken into small pieces (2 cm square pieces).
  2. Slice onion (thinly).
  3. Mince/ pound chillies and garlic into a paste.
  4. Heat oil in a large stainless steel pot; cast iron pot even better.
  5. When hot (but not smoking), put taj, lavang and when slightly ‘popped’ put limdri . Let limdri to sizzle and ‘pop’.
  6. Add onion and fry till ‘reddish’. Add chicken and ‘fry’ till almost all the ‘water’ from chicken has evaporated. Mix chili, garlic and ginger paste, garam masala, haldi. Mix well so the chicken is coated well.
  7. Cover the pot and on medium heat cook till cooked.
  8. Garnish with dhania and garam masala.
  9. Serve.
Recipe Notes
  1. Note: this dish tastes the best when the amount of oil is not spared. But for those health conscious ones amongst us, one can use less oil, but the taste and texture will not be the same.