🫙 From the Spice Rack
Chicken and Vegetable Curry
500 g Chicken thigh meat 1 lg Boiled potato cut in pieces 2 c Mixed vegetables 1 lg Onion chopped 2 tb Ghee or vegetable oil 1 Tin coconut cream 1 lg Ripe banana chopped 2 tb Lemon...
indiansideeasy
Ingredients8 items
Ingredients
- 500g chicken thigh meat
- 1large boiled potato cut in pieces
- 2cup mixed vegetables
- 1large onion chopped
- 2tbsp ghee or vegetable oil
- 1tin coconut cream
- 1large ripe banana chopped
- 2tbsp lemon juice
Directions
- 1
500 g Chicken thigh meat 1 lg Boiled potato cut in pieces 2 c Mixed vegetables 1 lg Onion chopped 2 tb Ghee or vegetable oil 1 Tin coconut c
- 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
Season 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.