Banana chicken curry brings a fun and tasty twist to classic Indian korma. With a mix of korma's famous spices and the addition of sweet and creamy bananas, this dish is a flavour explosion. Tender chicken takes centre stage in this easy recipe, making it the perfect dinner option for those wanting to add some excitement to their meal routine. Serve over rice or cauliflower for a yummy and filling meal.
Ingredients
- 1/3 cup almond flakes
- 1 medium banana broken into pieces
- 2/3 cup coconut cream thickened part of the coconut milk is fine
- 2 large cloves garlic
- 1/3 cup tomato purée or passata/diced tinned tomatoes
- 1/2 cup water
- 2 teaspoons ghee or coconut oil
- 1 medium yellow onion diced
- 1 tablespoon grated fresh ginger
- 500 g chicken meat 1 lb., diced
- 1 medium carrot diced
- 2/3 teaspoon turmeric powder
- 2/3 teaspoon mild curry powder
- 1/4 teaspoon chilli flakes
- 1 cinnamon stick
- 1 bay leaf
- 1/2 teaspoon fennel seeds or 3-4 cardamom pods
- 1 teaspoon salt
- 1 tablespoon lime or lemon juice
- 1/2 cup frozen peas thawed out
Instructions
- Add almond flakes to a medium frying pan and heat over medium heat. Cook for about 2 minutes, stirring frequently, until toasted and golden brown. Stir more frequently in the last 30 seconds as they will start to toast very quickly. Remove to a bowl.
- Place banana, coconut cream/milk, garlic, tomato purée and water in a food processor. Add half of the toasted almond flakes (reserve the rest for later). Process until smooth, scraping the sides.
- Heat ghee in a heavy based saucepan over medium heat. Add onion and sauté for two minutes, then add ginger and stir through for about 30 seconds.
- Add chicken and carrots to the pot and stir through. Then, add all of the spices and salt, and stir through until well combined. Pour the coconut banana mix into the saucepan, add lime or lemon juice, stir and bring to boil. Then, cover with a lid, turn the heat to medium-low and cook for 15 minutes.
- After 15 minutes, add the thawed-out peas, stir, uncover and cook for a further 5 minutes (no lid on).
- Serve topped with the remaining almonds and fresh coriander or mint.
Notes
You can make this chicken korma with other meat, prawns or vegetables. If using prawns, cook the sauce with some vegetables first and then add the prawns in the last few minutes of cooking as they don't need much time at all.
For a vegetarian version, I recommend making it with cauliflower, green beans and mushrooms. Frozen peas can be replaced with green beans or broccoli. If making a larger batch, double the ingredients.
Storage: Keep leftovers in an air-tight container in the fridge for up to 2 days. This curry will freeze well. Add a little water when reheating. This can also be made in a slow cooker.
Nutrition
Calories: 416kcal | Carbohydrates: 22g | Protein: 32g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 750mg | Potassium: 1017mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2900IU | Vitamin C: 20mg | Calcium: 70mg | Iron: 3mg
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