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.