Check Out Fijian Chicken Palau with Tomato Chutney and Spiced Yoghurt

Here’s how to make Arrnott & Fuzz’s main 

Prep time: 45 mins Cook time: 1 hour 10 mins Serves: 4-6

Ingredients

PALAU MASALA SPICE

3 star anise

2 sticks cinnamon

2 tsp tbs fennel seeds

2 tsp fenugreek seeds

2 tsp cardamom seeds

1 tsp cloves

TOMATO CHUTNEY

2 tbs olive oil

1 large white onion, coarsely chopped

4 cloves garlic, coarsely chopped

3 long red chillies, coarsely chopped

1 tsp fennel seeds

1 tsp fenugreek seeds

400g can whole tomatoes

2 tsp brown sugar

SPICED YOGHURT

500ml Greek yoghurt

1 tsp ground cumin

1 tsp chilli powder

¼ tsp salt

¼ tsp caster sugar

6 cloves garlic, peeled

3 small red chillies, chopped

3cm piece fresh ginger, chopped

3 tbs olive oil

1 large white onion, thinly sliced

1 quantity palau masala spice (as above)

2 tsp garam masala

400g can whole peeled tomatoes

250ml hot water

180ml chicken stock

1 tbs brown sugar

6 chicken thighs, bone in

260g (1 ¼ cups) basmati rice, washed

Method

To make tomato chutney, heat oil in a deep frying pan. Add onion, garlic, chillies and spices.

Cook, stirring occasionally, until onion is very soft. Stir in tomatoes. Simmer, breaking down tomatoes with a wooden spoon, for about 20 minutes or until mixture is rich and thick. Season. Remove from heat and set aside.

To make spiced yoghurt, stir all ingredients in bowl to combine. Refrigerate until required.

To make palau masala spice, dry fry spices in a small frying pan over medium heat until toasted and fragrant. Cool completely. Grind to form a fine powder, ensuring there are no whole pieces.

To prepare chicken palau, place garlic, chillies and ginger in a small processor. Process to form a smooth paste.

Heat oil in a large non-stick or heavy-based saucepan over medium heat. Add onion, palau masala spice and garam masala.

Cook, stirring, until onion is soft. Add garlic paste mixture. Cook, stirring, for 2 minutes. Add tomatoes, water, stock and sugar. Bring to a boil. Reduce heat and simmer on lowest heat, covered, stirring occasionally, for 10 minutes to allow flavours to infuse.

Add chicken and stir to immerse in the sauce. Simmer, covered for 10 minutes. Stir in rice. Simmer, covered, stirring regularly, to avoid it sticking, for 10 minutes or until rice is tender.

Serve chicken palau with tomato chutney and spiced yoghurt. Garnish with coriander.