Chicken with Banana Curry

Elevate your dinner game with this sensational Chicken with Banana Curry, a creamy and flavorful dish that blends savory spices with the natural sweetness of ripe bananas. Tender, bite-sized pieces of chicken are simmered in a rich sauce of coconut milk, curry powder, turmeric, and ground cumin, creating a perfectly balanced combination of warm, aromatic flavors. The addition of thick banana slices adds a delightful twist and a subtle sweetness that pairs beautifully with the spicy and earthy undertones. Finished with a squeeze of lime juice and garnished with fresh cilantro, this dish is a tropical-inspired delight perfect for pairing with steamed rice or warm naan bread. Ready in just 45 minutes, this easy-to-make curry is an exceptional choice for a comforting weeknight meal or an impressive dinner party centerpiece.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams boneless chicken thighs
• 2 medium ripe bananas
• 1 large onion
• 3 cloves garlic
• 1 tablespoon ginger
• 400 ml coconut milk
• 2 tablespoons curry powder
• 0.5 teaspoons turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons vegetable oil
• 2 tablespoons fresh cilantro
• 1 tablespoon lime juice
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 100 ml water

Directions

Step 1

Dice the boneless chicken thighs into bite-sized pieces and set aside.

Step 2

Peel and finely chop the onion. Mince the garlic and grate the ginger.

Step 3

Peel and slice the ripe bananas into thick rounds, then set aside in a bowl.

Step 4

Heat the vegetable oil in a large skillet or pot over medium heat.

Step 5

Add the chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent.

Step 6

Add the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.

Step 7

Stir in the curry powder, turmeric powder, ground cumin, and ground coriander. Cook for 30 seconds to toast the spices.

Step 8

Add the diced chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

Step 9

Pour in the coconut milk and water. Stir well to combine all the ingredients.

Step 10

Add the sliced bananas to the skillet and gently stir them into the curry.

Step 11

Season the curry with salt and ground black pepper. Reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened.

Step 12

Taste and adjust the seasoning, if needed. Stir in the lime juice just before serving.

Step 13

Garnish the curry with freshly chopped cilantro and serve hot with steamed rice or warm naan bread.

Nutrition Facts

Serving size	(1548.8g)

Amount per serving	% Daily Value*
Calories	1548.8

Total Fat 79.0g	0%
Saturated Fat 17.9g	0%
Polyunsaturated Fat 16.8g
Cholesterol 433.3mg	0%
Sodium 6860.6mg	0%
Total Carbohydrate 119.9g	0%
Dietary Fiber 11.4g	0%
Total Sugars 67.1g
Protein 107.3g	0%

Vitamin D 0IU	0%
Calcium 223.2mg	0%
Iron 18.3mg	0%
Potassium 2789.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 26.5%

Carbs: 29.6%