Chicken & Vegetable Curry Ingredients
500 g chicken thigh meat
1 large boiled potato cut in pieces
2 cup mixed vegetables
1 large onion chopped
2 tbsp ghee or vegetable oil
1 tin coconut cream
1 large ripe banana chopped
2 tbsp lemon juice
1 pinch of sugar
1 tbsp cornflour mixed with water
2 chicken stock cubes
1 tbsp chopped ginger
2 tbsp good quality curry powder
2 tsp cumin seeds
2 tbsp chopped coriander
Chicken & Vegetable Curry Directions
Cut chicken into bite size pieces and saute with onion and curry
powder in oil until lightly brown. Add 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
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.
Serves: 4
Chicken & Vegetable Curry Recipe
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Food Quotes:
Worries go down better with soup.
Jewish Proverb
Sex is good, but not as good as fresh, sweet corn.
Garrison Keillor
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.
Miss Piggy
