Chicken with Banana Curry
Elevate your dinner game with this sensational Chicken with Banana Curry, a creamy and flavorful dish that blends savory spices with the natural sweetness of ripe bananas. Tender, bite-sized pieces of chicken are simmered in a rich sauce of coconut milk, curry powder, turmeric, and ground cumin, creating a perfectly balanced combination of warm, aromatic flavors. The addition of thick banana slices adds a delightful twist and a subtle sweetness that pairs beautifully with the spicy and earthy undertones. Finished with a squeeze of lime juice and garnished with fresh cilantro, this dish is a tropical-inspired delight perfect for pairing with steamed rice or warm naan bread. Ready in just 45 minutes, this easy-to-make curry is an exceptional choice for a comforting weeknight meal or an impressive dinner party centerpiece.
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 2 medium ripe bananas
- 1 large onion
- 3 cloves garlic
- 1 tablespoon ginger
- 400 ml coconut milk
- 2 tablespoons curry powder
- 0.5 teaspoons turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 100 ml water
Instructions
Dice the boneless chicken thighs into bite-sized pieces and set aside.
Peel and finely chop the onion. Mince the garlic and grate the ginger.
Peel and slice the ripe bananas into thick rounds, then set aside in a bowl.
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.
Stir in the curry powder, turmeric powder, ground cumin, and ground coriander. Cook for 30 seconds to toast the spices.
Add the diced chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Pour in the coconut milk and water. Stir well to combine all the ingredients.
Add the sliced bananas to the skillet and gently stir them into the curry.
Season the curry with salt and ground black pepper. Reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened.
Taste and adjust the seasoning, if needed. Stir in the lime juice just before serving.
Garnish the curry with freshly chopped cilantro and serve hot with steamed rice or warm naan bread.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1614 mg | 70% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 16.6 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 739 mg | 16% | |
*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.
