Fiji - #3 & #4

For dinner tonight, I found a few recipes in Sam Choy's Polynesian Cooking that looked great. They both said they're traditionally wrapped in Roti, so I figured I'd make both so we would get our veggies and protein, as well as some delicious papaya. I absolutely love fruit, especially with meat and veggie dishes. It adds a nice balance of sweetness, and freshness. I hope you enjoy these 2 delicious dishes.

Pea and Potato Curry, Curried Citrus Chicken Papaya

Pea and Potato Curry:

8 oz. whole soybeans (Edamame)

1/2 tsp. cumin

1 chili, minced

1/4 cup oil (I used 1 tbsp)

3 garlic cloves, minced

2 tsp. curry powder

3 russet potatoes, diced

1 cup water

salt to taste

cilantro leaves

Roti

Yogurt for garnish

Tamarind chutney for garnish

Heat a pan over medium high, add onions and garlic, cook until golden. Add curry powder, potatoes, soybeans, and water. Simmer for 25 minues, season with salt.

Serve with roti, yogurt and chutney

Curried Citrus Chicken Papaya:

1 cup flour

2 tsp. curry powder

1 tsp. seasoned salt

1 tsp. pepper

3 lbs. chicken thighs (I used breasts, cubed)

1 1/2 cups orange juice

2 tsp. curry powder

1 tbsp. cornstarch

1/3 cup brown sugar

2 cups sliced papaya

2 tsp. minced ginger

2 tsp. minced garlic

2 tsp. minced cilantro

Roti

Combine flour, paprika, curry, salt and pepper.

Dredge chicken and toss in a wok on high heat with olive oil.

Combine orange juice, curry powder, cornstarch, brown sugar, and papaya. Toss with the chicken, then pour into a baking dish.

Sprinkle ginger, garlic, and cilantro on top.

Bake at 350 for 45 minutes.

the insides of a delicious (and giant) papaya!

Sam Choy's Polynesian Cooking, Sam Choy.