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Chicken and Vegetable Curry















Trans-fat Free, High Fiber


2 cups chicken thighs, boneless, skinless
1 large potatoes
boiled, cut into pieces
2 cups mixed vegetables
1 large onions
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
1 tablespoon ginger
2 tablespoons curry powder
2 teaspoons cumin seeds
2 tablespoons coriander


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 40534% of calories from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 303mg 13%
Total Carbohydrate 14g 14%
Dietary Fiber 7g 28%
Sugars g
Protein 53g
Vitamin A 45% Vitamin C 29%
Calcium 9% Iron 23%
* based on a 2,000 calorie diet How is this calculated?


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