Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

500 g Chicken thigh meat Pinch of sugar
1 lg Boiled potato cut in pieces 1 tb Cornflour mixed with water
2 c Mixed vegetables 2 Chicken stock cubes
1 lg Onion chopped 1 tb Chopped ginger
2 tb Ghee or vegetable oil 2 tb Good quality curry powder
1 Tin coconut cream 2 ts Cumin seeds
1 lg Ripe banana chopped 2 tb Chopped coriander
2 tb Lemon juice

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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