Coconut, Chicken and Banana Curry |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Moist, tender pieces of chicken in a rich almond, coconut and banana sauce-always a dinner winner in my house. Serve with boiled rice. Ingredients:
1 teaspoon garam masala |
1 tablespoon vegetable oil |
8 boneless skinless chicken thighs |
1 large onion, thinly sliced |
2 tomatoes, roughly chopped |
450 ml chicken stock |
2 tablespoons hot curry paste |
150 ml double cream |
50 g ground almonds |
25 g desiccated coconut |
2 large bananas |
2 tablespoons roughly chopped fresh coriander |
1 lemon, cut into wedges to garnish |
Directions:
1. Mix together the chicken pieces, garam masala and some salt and pepper. Heat the oil in a large pan and add the chicken and onion and cook for 10 minutes, stirring occasionally until golden brown.
2. Add the tomatoes and cook for 2 minutes until beginning to soften. Pour in the stock, stir in the curry paste, then bring to the boil and simmer for 10 minutes.
3. Stir in the cream, almonds and coconut. Peel the bananas and cut into 2cm thick slices. Add to the pan, Season with salt and pepper to taste and simmer for 5 minutes until the bananas are just tender.
4. Divide between 4 plates and serve each with boiled rice, a sprinkle of fresh coriander and a wedge of lemon for squeezing over.
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