Coconut, Chicken and Banana Curry

Coconut, Chicken and Banana Curry

Time: 45 mins


  • 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


  • 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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