Chicken & Vegetable Curry

Name: Chicken and Vegetable Curry
Yield: 4
Cuisine: Indian
Ingredients: chicken thighs, boneless, skinless; potatoes; mixed vegetables; onions; ghee (clarified butter); coconut cream; bananas; lemon juice; cornstarch; chicken broth; ginger; curry powder; cumin seeds; coriander

Yield

4 servings

Prep

10 min

Cook

15 min

Ready

25 min

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
2	cups	chicken thighs, boneless, skinless meat	*
1	large	potatoes boiled, cut into pieces
2	cups	mixed vegetables
1	large	onions chopped
2	tablespoons	ghee (clarified butter)
1	tin	coconut cream	*
1	large	bananas chopped, ripe
2	tablespoons	lemon juice
1	tablespoon	cornstarch
2	each	chicken broth cubes	*
1	tablespoon	ginger chopped
2	tablespoons	curry powder
2	teaspoons	cumin seeds
2	tablespoons	coriander chopped

Ingredients

Amount	Measure	Ingredient	Features
473	ml	chicken thighs, boneless, skinless meat	*
1	large	potatoes boiled, cut into pieces
473	ml	mixed vegetables
1	large	onions chopped
3E+1	ml	ghee (clarified butter)
1	tin	coconut cream	*
1	large	bananas chopped, ripe
3E+1	ml	lemon juice
15	ml	cornstarch
2	each	chicken broth cubes	*
15	ml	ginger chopped
3E+1	ml	curry powder
1E+1	ml	cumin seeds
3E+1	ml	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 minutes. 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.