Chicken And Vegetable Curry

Course : Curry
Serves: 4
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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 dash sugar
1 tablespoon corn starch mixed with water
2 pieces chicken stock cubes
1 tablespoon chopped ginger
2 tablespoons good quality curry powder
2 teaspoons cumin seeds
2 tablespoons chopped coriander

Preparation / Directions:

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.

2 Kitchen's say:
  (5 3/4 Stars!)
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