Ingredients Jump to Instructions ↓

  1. 500 g Chicken thigh meat

  2. 1 lg Boiled potato cut in pieces

  3. 2 c Mixed vegetables

  4. 1 lg Onion chopped

  5. 2 tb Ghee or vegetable oil

  6. 1 Tin coconut cream

  7. 1 lg Ripe banana chopped

  8. 2 tb Lemon juice Pinch of sugar

  9. 1 tb Cornflour mixed with water

  10. 2 Chicken stock cubes

  11. 1 tb Chopped ginger

  12. 2 tb Good quality curry powder

  13. 2 ts Cumin seeds

  14. 2 tb Chopped coriander

Instructions Jump to Ingredients ↑

  1. 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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