Best Coconut Chicken And Banana Curry Recipes

SWEET POTATO, COCONUT MILK, AND BANANA CURRY (ROTISSERIE CHICKEN

Sweet Potato, Coconut Milk, and Banana Curry (Rotisserie Chicken image

This curry uses rotisserie chicken, which makes it super easy. Cooking the spices in the very beginning really helps enhance the flavor. This can be made a day ahead as long as you wait until serving time to add the bananas. Stir them in when the stew warms up and then simmer about 5 minutes.

Provided by gimme that recipe

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons mild curry powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
cayenne, to taste
2 tablespoons vegetable oil
2 cups thinly sliced onions, semicircles
1 cup red bell pepper
1 tablespoon jarred chopped ginger
2 teaspoons jarred minced garlic
2 (15 ounce) cans sweet potatoes, packed in light syrup, drained, and cut into 1/2 inch cubes
1/2 cup chicken broth
3/4 cup water
2 1/2 cups chopped rotisserie chicken chunks
2/3 cup raisins
1 large banana
hot jasmine rice

Steps:

Make the spice blend: curry powder, salt, allspice, cinnamon and cayenne.
Add oil to pan.
Add onion and wait about 4 minutes until softened.
Add ginger and garlic.
Add bell pepper and wait about another 4 minutes for it to soften.
Sprinkle the spice blend over all and cook for 2 minutes, stirring constantly.
Add the sweet potatoes, broth and water and bring them to a boil.
With heat at medium-low, add chicken, coconut milk, and raisins.
Simmer for 10 minutes, stirring frequently.
Meanwhile cut the bananas, cut the bananas crosswise into 1/2 inch rounds.
Stir in the bananas and simmer 5 more minutes, stirring frequently.
Serve over the hot rice.

COCONUT, CHICKEN AND BANANA CURRY

Coconut, Chicken and Banana Curry image

Moist, tender pieces of chicken in a rich almond, coconut and banana sauce-always a dinner winner in my house. Serve with boiled rice.

Provided by Lene8655

Categories Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

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.
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.
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.
Divide between 4 plates and serve each with boiled rice, a sprinkle of fresh coriander and a wedge of lemon for squeezing over.

Nutrition Facts : Calories 568.8, Fat 33.1, SaturatedFat 13.3, Cholesterol 170.4, Sodium 321.8, Carbohydrate 35.7, Fiber 6.8, Sugar 16.6, Protein 35.9