Chicken Curry with Banana
This chicken curry is a combination my flatmate used to make in our Christchurch flatting days which is absolutely delicious sweetened with banana. I challenge you to give it a go! Serve with rice or cauliflower/broccoli rice.
Author: Wick Nixon
Serves: 5 serves
- 3 T oil
- 500 gms chicken thighs, cut into small pieces
- 4 T slivered almonds, lightly toasted, save some for garnish
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 T ginger, finely chopped
- 1 medium carrot, peeled and cut into small cubes
- 1 medium courgette, diagonally cut
- 2 t turmeric powder
- 1 t curry powder
- 1 t garam masala
- 1 ½ c coconut cream
- ½ c chicken stock
- ½ t salt
- a good grinding of black pepper
- a large handful of fresh coriander, roughly chopped, reserve some for garnish
- 2 bananas, sliced
- natural unsweetened yoghurt
- lime wedges
- extra coriander
- extra slivered almonds
- Cook the rice according to packet instructions, or if you're cooking cauliflower/broccoli rice, do it just before serving.
- To make the chicken curry, heat 1-2 T of oil in a wok or heavy based pot, add chicken and cook over a medium heat for 2-3 minutes while stirring. Remove chicken and set aside. Add a little more oil to the pan and saute the onion over medium to low heat for 1-2 minutes, then add the ginger and carrots. After 2 minutes, add the garlic and spices and cook for a further 1 minute, stirring constantly. Add the coconut cream and chicken stock, season with salt and pepper and simmer gently for a further minute or until warm.
- Add the reserved chicken, courgette, coriander and almonds. Simmer over low heat for 5-10 minutes or until the courgette is tender, and chicken cooked through.
- Serve immediately over rice or cauliflower rice, add sliced banana to the top, along side lime wedges, slivered almonds and a sprinkling of fresh coriander.
For other delicious recipes for the whole family for breakfast, lunch, dinner, snacks, desserts and sweet treats, check out the RECIPES section.
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