Chicken and Vegetable Curry

• 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

1. Cut chicken into bite size pieces and saute with onion and curry powder in oil until lightly brown.
2. Add coconut cream, lemon juice, cornflour, stock cubes.
3. Bring to boil and cook gently for 10 minutes.
4. Blanch raw vegetables in boiling water for a few mins: drain and add to the curry together with potato, cumin, ginger and banana.
5. Season with salt and pepper and serve garnished with coriander.

chicken thighs, potatoes, mixed vegetables, onions, ghee, coconut cream, bananas, lemon juice, cornstarch, chicken broth cubes, ginger chopped, curry powder, cumin seeds, coriander chopped

Taken from recipeland.com/recipe/v/chicken-vegetable-curry-42037 (may not work)