Posts Tagged ‘Custom spice blends’

Good afternoon fellow spice and herb lovers.  Let us unite today, under grey or blue skies, and make our home a little brighter, lighter and homier with the wonderful aromas created by Chicken Curry, Fijian Indian Style.  Oh yes, let us gather our friends and loved ones and set out tables with bright cloths and drinks of greens, reds and yellows.  Amen.  Let us celebrate life, love and family and friends as we feast and unite over the fresh, delightful cuisine of Fiji!  Take my cyberspace hand and we shall walk through the simple path of cooking this delightful dish.  Don’t forget that the spice mix you will need for this recipe was posted a few days ago.  Just head backwards in my posts, make the blend and you are ready, my friends, to partake of  Chicken Curry.

Photo Courtesy of:  http://www.matavuvale.com/profiles/profile/show?id=joji_Fiji_Living

Chicken Curry Fijian Style


1 Whole Chicken cut into bite size pieces

5 small cloves of garlic, finely minced

1 small onion, finely minced

Chicken Stock as needed

1 large tomato, chopped

2-4 tbsp extra virgin olive oil

2 tbsp curry paste

2 tbsp Fijian Curry Spice Blend (see earlier post)



Add two to three tablespoons of extra virgin olive oil to a medium-sized, deep skillet and heat over medium heat.  Add onions, garlic, 2 tablespoons Fijian Spice Blend and stir for about two minutes.  DO NOT BURN, as spices and oil will become very bitter.   Add 2 tablespoons curry paste ((I recommend a mild curry paste for beginners) and stir well for another minute or so.  Add chicken and salt to taste.  Stir and let cook for 30 minutes over medium heat, stirring to keep chicken from sticking.  If chicken begins to stick I always add a bit of chicken broth to this recipe to keep things simmering along and not burning.  Add chopped tomatoes at end of cooking, stir,  and serve immediately.  My favorite way to finish this dish is with a side of turmeric and saffron steamed rice.  Ummmmmmmmmmmm.  DELICIOUS.  

So simple, but yet so Fijian Indian style.  You will love this recipe and your heart will forever yearn to visit Fiji and wonder at the currents of culture that flow through the Islands and make them what they are today!


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This image complements of:  http://www.banlieusardises.com/wp/media/img/fines_herbes_agneau.jpg 


Sorry, I know the title is corny.  But, as promised, here is a special recipe for your own Fines Herbes French spice blend.  Fines Herbes was a blend developed and used most often in egg dishes.  Now, however, it has broader uses.  And, as with most other common blends each user can have his/her own special recipe.   Granted, Gilles Marini won’t be in your kitchen or dining with you over a delicious omelet sprinkled with Fines Herbes, but we can dream.  Ah, yes we can.

Fines Herbes Spice Blend Recipe

1 tbsp. dried Tarragon

1 tbsp. dried Parsley

1 tbsp. dried Chives

1 tbsp. dried Chervil

1 tbsp. dried Basil

2 tsp. dried Sweet Marjoram

As always, place all ingredients in a spice of coffee bean blender and blend until powdered.  Place in glass jar with lid tightly sealed.  Keep away from heat, light, and moisture.  Now, you are ready to enjoy an incredible egg dish.  See my recipe page for a suggested omelet made with Fines Herbes.  Oh, don’t forget to visit my Etsy Sellers You Must See page to get a look at my wonderful new etsy photographers.  Talk about taking your breath away!  Almost as good as Gilles Marini in my kitchen, cooking, ……naked. 🙂

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