Chicken and Banana curry

What? Never had fruit in a curry before? I hadn't either, except raisins, but I was pleasantly surprised as it tasted good. I really enjoyed it so I decided to share with you guys. If you decide to give it a try, and i would if I were you, then please let me know what you thought about it. Is there anything that you would change? Would you make it hotter or milder or leave it as it is? Drop me a line. Thanks.


1 onion, peeled and quartered

3 Garlic cloves, peeled

1 red chilli, deseeded

1 tblsp Ginger paste

low calorie cooking spray

1 tblsp Garam Masala

50g ground almonds

500ml chicken stock (1 chicken stock cube dissolved in 500ml boiling water)

500g chicken thighs, cut off all visible fat, cut into cubes

2 tsp cornflour

140g fat free Greek yoghurt

3 bananas, peeled and sliced

sea salt and freshly ground black pepper

a handful fresh coriander, chopped

50g uncooked basmati rice per person, cooked as per packet instructions


Place the onion, garlic, chilli and ginger into a food processor and blend to a paste, or chop very finely.

Spray a large frying pan with the low calorie cooking spray and place over a medium heat. Add the paste and fry for 10 minutes, stirring to avoid it sticking to the pan. Add the garam masala, ground almonds and chicken stock and mix. Add the chicken and simmer for 25 minutes, or until the chicken is cooked right through.

Mix the cornflour with the yoghurt and add to pan. Simmer for 2 minutes until it starts to thicken, stirring well. Add the banana and cook for a further 2 minutes to heat through. Stir it gently so the bananas don't go mushy.

Season with salt and pepper to taste. Sprinkle with the chopped coriander and serve. The curry can also be frozen once cooled. Ensure the dish is defrosted completely before reheating.

Serve with the cooked rice.


27 views0 comments

Recent Posts

See All