Today we have another scrumptious dish for you from Lance Seeto, Executive Chef at the iconic Castaway Island Resort. I had the pleasure of sampling some of Chef Seeto’s scrumptious food while on a quick visit to Castaway in May.

His “1808″ Fijian-Asian fusion restaurant has been nominated for Best Restaurant in Fiji, and was inspired by the first arrival of the Chinese to Fiji in July 1808. Using South Pacific techniques of wood fires, seawater and citrus-curing, Seeto has develop a new style of cuisine with the unmistakable flavours of Asia.


Fijian cuisine is influenced and inspired by the indentured Indian labourers who were brought to Fiji to build the sugar cane industry by the British in the late 1890s. They were forced to adapt their regional recipes as the spices, herbs and ingredients were not available at the turn of the 19th century. Today, these recipes have endured, resulting in a distinct Fijian curry that is less hot but more aromatic.

Serves 4


500gm  chicken thigh fillets (on-the-bone is more tasty!)
1 only white onion, chopped fine
40gm garlic, chopped fine
40gm ginger, chopped find
1 teaspoon cumin seeds (jeera)
1 teaspoon black mustard seeds (sarso)
2 teaspoon garam masala powder
2 teaspoon turmeric powder (haldi)
2-3 baby chillies, chopped with seeds (optional)
Handful fresh or frozen curry leaves
75ml virgin coconut oil or ghee
200ml coconut cream
½ fresh tomatoes, diced with seeds
½ bunch coriander, roots & leaves
Sea salt for seasoning


  1. Remove skin & excess fat from chicken, and dice into cubes
  2. In a pot on medium heat, temper the curry leaves, cumin & mustard seeds in oil until the seeds begin to pop
  3. Add the onion, chillies, garlic & ginger until the onions are translucent
  4. Add the masala & turmeric powders to form a paste (add a little more oil if the mix is too dry)
  5. Add the chicken pieces and mix thoroughly
  6. When the juices from the chicken begin to evaporate, add the coconut cream & coriander stems
  7. If the coconut cream is too thick before the chicken is cooked, add a little water
  8. Bring the curry to the boil & begin to reduce for approx. 10 mins
  9. Season the curry with salt to your taste
  10. Garnish with chopped tomatoes & coriander leaves
  11. Serve with steamed rice and roti bread



For more about Chef Lance Seeto and to find more of his scrumptious recipes visit his website >
You can also follow Chef Seeto’s culinary adventures over on his facebook page >

Fancy giving this dish a whirl? – share your dish with Bula Bride over on instagram by tagging @bulabride or using the hastag #bulabride