Fijian Chef Bertrand Jang shows us how to make his favourite Fijian Curry dish.

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RECIPE:

* 1 whole chicken

* 2 Red/White Onion

* 50g Ginger, thinly sliced

* 30g Garlic, thinly sliced

* 2 Tsp Coriander Seeds

* 2 Tsp Cummin Seeds

* 3 Tsp Curry Powder

* 2 Tsp Garam Masala

* 2 Tsp Turmeric Powder

* 1 Tsp Chilli Powder

* 2 Tsp Salt

* 1 Bunch of coriander

* 150ml Vegetable oil

Chop chicken into rough cuts

Roast & blitz dry seeds

Heat oil, brown ginger, add onions & garlic and cook for 3 minutes

Add spices and salt, roast for 10 mins on low heat

Turn heat on high & sear chicken

Cook for 10 mins, add potato and cook until potatoes are cooked

Add coriander, seasoning and serve.

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