Chicken and Vegetable Curry

25 minutes Prep: 10 minutes Cook: 15 minutes

405 calories per serving view nutrition facts

4 servings suggest servings

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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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Nutrition Facts

Serving Size 216g

Amount per Serving

Calories 405 34% of calories from fat

	% Daily Value*
Total Fat 15.0g	24%
Saturated Fat 6.0g	30%
Trans Fat 0.0g
Cholesterol 84mg	28%
Sodium 303mg	13%
Total Carbohydrate 42.0g	14%
Dietary Fiber 7.0g	28%
Sugars 10.0g
Protein 27.0g	53%