Banana Chilli Chicken
Discover a bold fusion of flavors with Banana Chilli Chicken, a unique and vibrant dish that combines the creamy sweetness of ripe bananas with the smoky heat of green chillies. Tender, bite-sized chicken thighs are simmered in a rich coconut milk sauce infused with aromatic spices like turmeric, cumin, and coriander, creating a creamy, mildly spiced curry that’s both comforting and exotic. The mashed bananas subtly meld into the sauce, adding natural sweetness and depth, while fresh lime juice and coriander brighten each bite. Perfectly balanced and utterly delicious, this 45-minute recipe is ideal for curry lovers seeking something out of the ordinary. Serve it with steamed rice or warm flatbreads for a meal that’s sure to impress.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 500 g Chicken thighs (boneless, skinless)
- 2 large Ripe bananas
- 3 medium Green chillies
- 1 tbsp Ginger (grated)
- 1 tbsp Garlic (minced)
- 1 large Onion (finely chopped)
- 400 ml Coconut milk
- 2 tbsp Vegetable oil
- 0.5 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh coriander (for garnish)
- 1 tbsp Lime juice
Instructions
Begin by preparing all ingredients: slice the green chillies lengthwise, peel and mash the bananas, and cut the chicken thighs into bite-sized pieces.
Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until they become golden brown, about 3-4 minutes.
Stir in the garlic, grated ginger, and green chillies. Cook for another 2 minutes or until fragrant.
Add the turmeric powder, cumin powder, coriander powder, salt, and black pepper. Stir the spices into the onion mixture for 1 minute to toast them lightly.
Increase the heat to medium-high and add the chicken pieces to the pan. Cook the chicken until it is browned on all sides, about 5-6 minutes.
Reduce the heat to medium-low and pour in the coconut milk. Stir well to combine and let the mixture come to a gentle simmer.
Mix in the mashed bananas, ensuring they are fully incorporated into the sauce. Allow the dish to simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Taste the curry and adjust seasoning with more salt or pepper if needed. Stir in the lime juice just before removing from the heat.
Garnish with freshly chopped coriander. Serve hot with steamed rice or flatbreads.
Nutrition Facts
Calories |
361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 19% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 614 mg | 27% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 17.7 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 778 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
