Category: Chicken
Rating: 3.70
Servings: 4


500 gm chicken thigh meat
1 large boiled potato cut in pieces
2 cup mixed vegetables
1 large onion chopped
2 tablespoon ghee or vegetable oil
1 tin coconut cream
1 large ripe banana chopped
2 tablespoon lemon juice
1 pinch of sugar
1 tablespoon cornflour mixed with water
2 chicken stock cubes
1 tablespoon chopped ginger
2 tablespoon good quality curry powder
2 teaspoon cumin seeds
2 tablespoon chopped coriander

Directions: How to Cook Chicken And Vegetable Curry

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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Related recipes:
Tandoori Style Chicken (Northern India)
Spiced Chicken Curry
Almost Indian Chicken
Spaghetti with minced chicken Sauce
Chicken Moglai Balti

Recent comments and reviews for this recipe:

mark writes:

ithink it was one of the best curry i have has

Posted on 05 Feb 2008, 04:28 ET

joey writes:

pretty tasty curry dish here had mine over basmati

Posted on 18 Mar 2008, 16:40 ET

el mar writes:

I really enjoyed this curry, have been looking for a tasty and relatively easy recipe for a while. I would recommend adding a little heat, i.e. chiles.

Posted on 06 Nov 2009, 21:22 ET

Judy writes:

I lived in Kenya for 8 years and enjoyed recipes like this one. I look forward to trying this soon!

Posted on 15 Oct 2010, 13:32 ET

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