Chicken and vegetable curry

Yield: 4 servings

Measure Ingredient
500 grams Chicken thigh meat
1 large Boiled potato cut in pieces
2 cups Mixed vegetables
1 large Onion chopped
2 tablespoons Ghee or vegetable oil
1 \N Tin coconut cream
1 large Ripe banana chopped
2 tablespoons Lemon juice
\N \N Pinch of sugar
1 tablespoon Cornflour mixed with water
2 \N Chicken stock cubes
1 tablespoon Chopped ginger
2 tablespoons Good quality curry powder
2 teaspoons Cumin seeds
2 tablespoons Chopped coriander

Cut chicken into bite size pieces and saute with onion and curry powder in oil until lightly brown. Add coconut cream, lemon juice, cornflour, stock cubes. Bring to boil and cook gently for 10 mins.

Blanch raw vegetables in boiling water for a few mins: drain and add to the curry together with potato, cumin, ginger and banana. Season with salt and pepper and serve garnished with coriander. This is not a traditional Fijian-Indian curry, as the Indians rarely use coconut cream in their curry.

Similar recipes