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  • Chicken And Vegetable Curry

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    Chicken And Vegetable Curry
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 500 gm Chicken thigh meat
    • 1 lrg Boiled potato cut in pcs
    • 2 c. Mixed vegetables
    • 1 lrg Onion minced
    • 2 Tbsp. Ghee or possibly vegetable oil
    • 1 tin coconut cream
    • 1 lrg Ripe banana minced
    • 2 Tbsp. Lemon juice Healthy pinch of sugar
    • 1 Tbsp. Cornflour mixed with water
    • 2 x Chicken stock cubes
    • 1 Tbsp. Minced ginger
    • 2 Tbsp. Good quality curry pwdr
    • 2 tsp Cumin seeds
    • 2 Tbsp. Minced coriander

    Directions

    1. Cut chicken into bite size pcs and saute/fry with onion and curry pwdr in oil till lightly brown. Add in 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 in 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.

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