Coconut Chicken and Banana Curry
Indulge in the exotic flavors of this Coconut Chicken and Banana Curry, a delightful fusion of creamy, spicy, and sweet that will transport your taste buds to the tropics. Tender pieces of boneless chicken thighs are simmered in a fragrant coconut milk base infused with curry powder, turmeric, and a hint of cinnamon for a warm, aromatic depth. The unexpected addition of ripe banana slices brings a subtle sweetness that perfectly balances the savory spices. Easy to prepare in just 50 minutes, this one-pot wonder is ideal for weeknight dinners or flavorful entertaining. Serve it over fluffy rice and garnish with fresh lime juice and cilantro for a stunning, vibrant finish. Perfect for lovers of adventurous flavor combinations, this dish is a showstopper for your curry repertoire!
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Recipe Information
Ingredients
- 500 grams chicken thighs (boneless, skinless)
- 2 ripe bananas
- 1 medium onion
- 3 garlic cloves
- 1 tablespoon ginger (fresh, grated)
- 400 ml coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 cinnamon stick
- 2 tablespoons vegetable oil (or coconut oil)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 lime (for garnish)
- 2 tablespoons fresh cilantro (optional, for garnish)
- 4 servings cooked rice (to serve)
Instructions
1. Prepare the ingredients: Dice the chicken into bite-sized pieces. Peel and slice the bananas into thick rounds. Finely chop the onion and garlic. Grate the fresh ginger.
2. Heat the oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 3-5 minutes until softened.
3. Add the garlic and ginger to the skillet, stirring for 1-2 minutes until fragrant.
4. Stir in the curry powder, turmeric powder, and ground cumin. Cook for 1 minute to toast the spices.
5. Add the chicken pieces to the skillet. Season with salt and black pepper. Cook for 5-6 minutes, stirring frequently, until the chicken is browned on all sides.
6. Pour the coconut milk into the skillet and add the cinnamon stick. Bring the mixture to a gentle simmer.
7. Reduce the heat to low, cover, and let the curry simmer for 20 minutes or until the chicken is cooked through.
8. Gently stir in the banana slices and cook for another 5 minutes to allow them to warm through but not break apart.
9. Taste the curry and adjust the seasoning with more salt or pepper, if needed.
10. Remove the cinnamon stick and discard. Serve the curry over a bed of cooked rice.
11. Garnish each serving with a squeeze of fresh lime juice and a sprinkle of chopped cilantro, if desired.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1634 mg | 71% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 15.9 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 66 mg | 5% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 745 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.
