Coconut, Chicken and Banana Curry

Coconut, Chicken and Banana Curry

Time: 45 mins

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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