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Ingredientes
- 500 gm Chicken thigh meat
- 1 lrg Boiled potato cut in pcs
- 2 c. Mixed vegetables
- 1 lrg Onion minced
- 2 Tbsp. Ghee or possibly vegetable oil
- 1 tin coconut cream
- 1 lrg Ripe banana minced
- 2 Tbsp. Lemon juice Healthy pinch of sugar
- 1 Tbsp. Cornflour mixed with water
- 2 x Chicken stock cubes
- 1 Tbsp. Minced ginger
- 2 Tbsp. Good quality curry pwdr
- 2 tsp Cumin seeds
- 2 Tbsp. Minced coriander
Direcciones
- Cut chicken into bite size pcs and saute/fry with onion and curry pwdr in oil till lightly brown. Add in 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 in 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 466g | |
| Recipe makes 4 servings | |
| Calories 926 | |
| Calories from Fat 399 | 43% |
| Total Fat 46.0g | 57% |
| Saturated Fat 30.05g | 120% |
| Trans Fat 0.22g | |
| Cholesterol 99mg | 33% |
| Sodium 188mg | 8% |
| Potassium 945mg | 27% |
| Total Carbs 110.04g | 29% |
| Dietary Fiber 9.1g | 30% |
| Sugars 76.15g | 51% |
| Protein 24.94g | 40% |
