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

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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