Chicken & Vegetable Curry
Description
This Indian main features Chicken thigh meat, Boiled potato cut in pieces, Mixed vegetables, Onion chopped, Ghee or vegetable oil. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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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
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Cut chicken into bite size pieces and saute with onion and curry powder in oil until lightly brown.
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Add coconut cream, lemon juice, cornflour, stock cubes.
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Bring to boil and cook gently for 10 mins.
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Blanch raw vegetables in boiling water for a few mins:
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drain and
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add to the curry together with potato, cumin, ginger and banana.
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Season with salt and pepper and serve garnished with coriander.
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This is not a traditional Fijian-Indian curry, as the Indians rarely use coconut
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cream in their curry
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 506.7kcal
- % Daily Value *
- Total Fat 31.0g48%
- Saturated Fat 12.0g60%
- Cholesterol 111.2mg38%
- Sodium 114.8mg5%
- Total Carbohydrate 16.6g6%
- Dietary Fiber 3.2g13%
- Sugars 6.0g
- Protein 35.7g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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