Chicken With Banana Curry Recipes

COCONUT, CHICKEN AND BANANA CURRY

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.

CHICKEN WITH BANANA CURRY SAUCE - CARIBBEAN

Steps:

• Heat the oven to 450°. In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and 1/4 cup of the water.
• Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.
• Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.
• Serve with steamed rice.

BEST BANANA CURRY RECIPE

Steps:

• Heat 1 tablespoon of the coconut oil over medium-high heat in a large, nonstick pan. Add the bananas, cut sides facing down. Cook for 2-3 minutes, or until they are well browned. Flip them over and cook for another 2-3 minutes. Remove them from the pan.
• Add the remaining tablespoon of coconut oil, the onion, garlic, and ginger to the pan. Cook until the onion is translucent, about 3 minutes.
• Transfer the onion mix to your blender. Add ½ cup of the cooked bananas, the coconut milk, curry powder, and salt and blend on high speed until smooth.
• Pour the sauce into a large pot over medium-high heat. Add the cauliflower, sweet potato, and chickpeas and bring the curry to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Stir the remaining caramelized bananas into the sauce then serve with cilantro sprinkled on top.

CHICKEN IN BANANA COCONUT CURRY SAUCE

Steps:

• Preheat the oven to 375°F.
• Place the banana and coconut milk in a blender and puree until smooth. Add curry powder, ground coriander, paprika, lime juice, salt, and pepper and mix all together. Set aside.
• Brush a large skillet with some olive oil and heat over medium-high heat. Once hot, add the chicken drumsticks and cook about 2-3 minutes per side, or until crispy-golden.
• Transfer the chicken to a medium baking dish.
• Add more oil to the skillet if needed along with the minced garlic and sauté about 30 seconds until golden.
• Add the sautéed garlic to the coconut banana mixture. Combine all together and pour over the chicken.
• Bake for 30-35 minutes or until a thermometer inserted in the thickest portion of the chicken registers 165°F.
• Garnish the chicken with green onion or cilantro and enjoy!

CHICKEN CURRY WITH BANANAS, RAISINS AND PEANUTS

Steps:

• In a large pan over medium heat, sauté the onion for 8 minutes, until translucent, stirring frequently. Add the ginger and the garlic, and sauté another 2 minutes. Add 1/2 teaspon salt. Push the vegetables to the side. Add the chicken to the empty space you created. Sprinkle with salt and let chicken brown slightly, 2-3 minutes a side, flipping once. (This doesn't have to be perfect.) Add the curry powder, coriander, turmeric, and cayenne, and stir them into the chicken and onions, until fragrant. Add the raisins, coconut milk, and water. Bring the stew to a boil, then cover and lower the heat so it simmers, and let cook for 5 minutes. Remove the cover and cook 5 more minutes. Stir in the lemon juice and cilantro and fish sauce if using. Add the banana slices and gently stir them in, letting them warm for about 2 minutes. Be careful not to smush them. Taste for salt, adding more if needed. Serve the curry over rice with the chopped peanuts on top.

CHICKEN AND BANANA CURRY

Steps:

• For the marinade: Combine the yogurt, cilantro, ginger, garlic and some salt and pepper in a food processor. Blend until smooth. Pour the marinade into a large resealable bag. Rinse and pat dry the chicken and place in the bag with marinade. Mix around and refrigerate for 24 hours.
• For the chicken: Add the almonds to a pan over medium-high heat. Keep stirring until the nuts become golden in color, 7 to 10 minutes. Once they toast, remove from the pan and set aside.
• Heat the olive oil in a large frying pan over medium heat. Add the garlic and saute for until golden, 2 minutes. Throw in the onions and saute for 8 more minutes. Remove the onions and set aside, reserving the oil.
• Wipe down the marinated chicken and cut into bite-size pieces. Pour the flour on a plate and mix in a big pinch of salt and freshly cracked pepper. Toss the chicken pieces in the flour to lightly coat. Fry the chicken over medium heat in the same pan and oil as you cooked the onions, until golden brown on all sides, about 10 minutes. Set aside.
• For the curry sauce: Heat a small pan over medium heat. Add the hot curry powder and stir often until fragrant about 30 seconds. Heat a large saucepan over medium heat. Add 1 1/2 cups water, the toasted curry spice, raisins, chutney, brown sugar, turmeric, lemon juice and the toasted almonds. Stir and bring to a simmer.
• Whisk together the stock and flour in a measuring cup to make a thickener, and then pass through a sieve to remove any flour chunks.
• Add the thickener to the curry sauce and mix well. Turn the heat down to medium-low and add the sauteed onions and garlic, the crisped chicken and salt and pepper to taste. Cook for 30 minutes.
• Ladle some chicken curry onto a plate and serve with sliced ripe bananas and sweet shredded coconut.