Coconut Chicken and Banana Curry

Indulge in the exotic flavors of this Coconut Chicken and Banana Curry, a delightful fusion of creamy, spicy, and sweet that will transport your taste buds to the tropics. Tender pieces of boneless chicken thighs are simmered in a fragrant coconut milk base infused with curry powder, turmeric, and a hint of cinnamon for a warm, aromatic depth. The unexpected addition of ripe banana slices brings a subtle sweetness that perfectly balances the savory spices. Easy to prepare in just 50 minutes, this one-pot wonder is ideal for weeknight dinners or flavorful entertaining. Serve it over fluffy rice and garnish with fresh lime juice and cilantro for a stunning, vibrant finish. Perfect for lovers of adventurous flavor combinations, this dish is a showstopper for your curry repertoire!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams chicken thighs (boneless, skinless)
• 2 ripe bananas
• 1 medium onion
• 3 garlic cloves
• 1 tablespoon ginger (fresh, grated)
• 400 ml coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 cinnamon stick
• 2 tablespoons vegetable oil (or coconut oil)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 lime (for garnish)
• 2 tablespoons fresh cilantro (optional, for garnish)
• 4 servings cooked rice (to serve)

Directions

Step 1

1. Prepare the ingredients: Dice the chicken into bite-sized pieces. Peel and slice the bananas into thick rounds. Finely chop the onion and garlic. Grate the fresh ginger.

Step 2

2. Heat the oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 3-5 minutes until softened.

Step 3

3. Add the garlic and ginger to the skillet, stirring for 1-2 minutes until fragrant.

Step 4

4. Stir in the curry powder, turmeric powder, and ground cumin. Cook for 1 minute to toast the spices.

Step 5

5. Add the chicken pieces to the skillet. Season with salt and black pepper. Cook for 5-6 minutes, stirring frequently, until the chicken is browned on all sides.

Step 6

6. Pour the coconut milk into the skillet and add the cinnamon stick. Bring the mixture to a gentle simmer.

Step 7

7. Reduce the heat to low, cover, and let the curry simmer for 20 minutes or until the chicken is cooked through.

Step 8

8. Gently stir in the banana slices and cook for another 5 minutes to allow them to warm through but not break apart.

Step 9

9. Taste the curry and adjust the seasoning with more salt or pepper, if needed.

Step 10

10. Remove the cinnamon stick and discard. Serve the curry over a bed of cooked rice.

Step 11

11. Garnish each serving with a squeeze of fresh lime juice and a sprinkle of chopped cilantro, if desired.

Nutrition Facts

Serving size	(1768.5g)

Amount per serving	% Daily Value*
Calories	2274.4

Total Fat 86.7g	0%
Saturated Fat 20.2g	0%
Polyunsaturated Fat g
Cholesterol 545mg	0%
Sodium 6934.3mg	0%
Total Carbohydrate 227.1g	0%
Dietary Fiber 13.2g	0%
Total Sugars 64.7g
Protein 147.1g	0%

Vitamin D 0IU	0%
Calcium 240.6mg	0%
Iron 18.6mg	0%
Potassium 2988.5mg	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: 34.3%

Protein: 25.8%

Carbs: 39.9%