| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Fijian |
Main dish, Meats |
4 |
Servings |
INGREDIENTS
| 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 juice |
|
|
Pinch of sugar |
| 1 |
tb |
Cornflour mixed with water |
| 2 |
|
Chicken stock cubes |
| 1 |
tb |
Chopped ginger |
| 2 |
tb |
Good quality curry powder |
| 2 |
ts |
Cumin seeds |
| 2 |
tb |
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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