Chicken and Potatoes in Tomato Sauce - Fiji Style

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Ingredients:

  • 2 lbs (1 kg) boneless, skinless chicken thighs, cut into 2-inch pieces
  • 2 tbsp oil (any neutral oil)
  • 1 tsp cumin seeds
  • 2 cups sliced onions (about 1 large onion; reserve a few slices for later)
  • 1 tsp chili powder (adjust to taste)
  • 5-7 green chilies, halved and sliced (reserve some for garnish)
  • 2 tbsp crushed garlic (about 6-7 cloves)
  • 2 medium potatoes, peeled and cut into 1-2 inch cubes
  • 1 cup tomato sauce or purée (fresh or canned)
  • 1 tsp freshly ground black pepper
  • Salt to taste
  • 1/4 cup water (if needed for consistency)
  • Fresh cilantro or sliced peppers for garnish (optional)

Instructions:

  1. Heat oil: In a heavy-bottom pan over medium heat, add oil. Once hot, add cumin seeds and let them sizzle for a few seconds until aromatic.
  2. Sauté onions: Add sliced onions (reserving some for later) and cook until soft and translucent, about 3 minutes.
  3. Add spices: Stir in sliced chilies, chili powder, and crushed garlic. Cook for about 1 minute until fragrant. (Reserve some chilies for later.)
  4. Cook chicken: Add chicken pieces and sauté for 5-7 minutes, stirring occasionally until lightly browned.
  5. Add potatoes & seasoning: Stir in potatoes, salt, and black pepper. Mix well to coat everything evenly.
  6. Simmer: Pour in the tomato sauce and mix thoroughly. If needed, add cup of water to prevent sticking. Cover and cook on medium heat for 20-30 minutes, stirring occasionally.
  7. Final touch: Once the chicken is fully cooked and potatoes are tender, add the reserved onions and chilies. Cook for another 1-2 minutes for extra texture and freshness.
  8. Serve: Garnish with fresh chilies or cilantro. Serve hot with rice or roti.

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