Chicken Vegetable Curry

Ingredients

500 g chicken thigh meat 1 large boiled potato cut in pieces 2 cup mixed vegetables 1 large onion chopped 2 tbsp ghee or vegetable oil 1 tin coconut cream 1 large ripe banana chopped 2 tbsp lemon juice 1 pinch of sugar 1 tbsp cornflour mixed with water 2 chicken stock cubes 1 tbsp chopped ginger 2 tbsp good quality curry powder 2 tsp cumin seeds 2 tbsp chopped coriander	Advertisements

Preparation
 
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.

 

 
Servings: 4

 

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