Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 500      gram          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      can           coconut cream
   1      large         ripe banana chopped
   2      tablespoons   lemon juice
   1      pinch         sugar
   1      tablespoon    corn starch mixed with water
   2                    chicken stock cubes
   1      tablespoon    chopped ginger
   2      tablespoons   good quality curry powder
   2      teaspoons     cumin seeds
   2      tablespoons   chopped coriander

Preparation:

Cut chicken into bite size pieces and sauté with onion and curry powder in oil until lightly brown. Add coconut cream, lemon juice, corn starch, stock cubes. Bring to boil and cook gently for 10 minutes. Blanch raw vegetables in boiling water for a few minutes: 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.