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Chicken and Vegetable Curry

Chicken and Vegetable Curry
Main Ingredient: Poultry Chicken Potatoes Banana

Course: Curries

Cuisine: Indian

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Chicken and Vegetable Curry ingredients

  • 500 g chicken thigh meat
  • 1 large Boiled potato cut in pieces
  • 2 c Mixed vegetables
  • 1 large Onion, chopped
  • 2 T Ghee or Vegetable oil
  • 1 Tin coconut cream
  • 1 large Ripe banana chopped
  • 2 T Lemon juice
  • Pinch of sugar
  • 1 T Cornflour mixed with water
  • 2 chicken stock cubes
  • 1 T Chopped ginger
  • 2 T Good quality curry powder
  • 2 t Cumin seeds
  • 2 T Chopped coriander

Cooking Chicken and Vegetable Curry

1. Cut chicken into bite size pieces and saute with onion and curry powder in oil until lightly brown.
2. Add coconut cream, lemon juice, cornflour, stock cubes.
3. Bring to boil and cook gently for 10 mins.
4. blanch raw vegetables in boiling water for a few mins: drain and add to the curry together with potato, cumin, ginger and banana.
5. Seasoni with salt and pepper and serve garnished with coriander.
6. This is not a traditional Fijian-Indian curry, as the Indians rarely use coconut cream in their curry.


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