Chicken and Vegetable Curry

Yields:	4 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	15 minutes
	Ready In	25 minutes

Ingredients

2	cups	chicken thighs	meat
1	large	potato	boiled, cut into pieces
2	cups	mixed vegetables
1	large	onion	chopped
2	tablespoons	ghee (clarified butter)
1	tin	coconut cream
1	large	banana	chopped, ripe
2	tablespoons	lemon juice
1	tablespoon	corn flour
2	each	chicken broth	cubes
1	tablespoon	ginger	chopped
2	tablespoons	curry powder
2	teaspoons	cumin seeds
2	tablespoons	coriander	chopped

Directions

Cut chicken into bite size pieces and sauté 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.

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Member Review

Coconut Beer Batter Shrimp

Excellent! The sweet and tangy combination are delicious. You can used the dipping sauce for a variety of uses.

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