Chicken And Vegetable Curry

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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains, Dairy	Fijian	Main dish, Meats	4	Servings

INGREDIENTS

500	g	Chicken thigh meat
1		Boiled potato cut in pieces
2	c	Mixed vegetables
1		Onion chopped
2	T	Ghee or vegetable oil
1		Tin coconut cream
1		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

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 391 Calories From Fat: 63 Total Fat: 7.2g Cholesterol: 118.8mg Sodium: 225.4mg Potassium: 1221.7mg Carbohydrates: 53g Fiber: 12.8g Sugar: 6.9g Protein: 33.9g