Chicken With Banana

Chicken with Banana is a simple recipe that anybody can make. I love pasta, and combined it with chicken and banana to produce this delicious meal. All you need to do is follow the ingredients and instructions below and enjoy!

A south Indian special cure for a non-veg food lover, this Chicken with Banana curry is a great masterpiece that every veggie should try once in their lifetime.

Chicken with Banana Curry Sauce

Caribbean curries often have a mild sweetness, usually from fruit. The banana flavor here is very subtle; you needn’t worry about your dinner tasting like dessert

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Recipe Summary

Yield:

4

Ingredients

Ingredient Checklist

• 2 large bananas, cut into pieces
• 2 tablespoons curry powder
• 2 teaspoons ground coriander
• 1 teaspoon dry mustard
• 3 tablespoons butter
• Grated zest of 1 lime
• 4 teaspoons lime juice
• 1 1/4 teaspoons salt
• 1/2 teaspoon fresh-ground black pepper
• 3/4 cup water, more if needed
• 4 bone-in chicken breasts (about 2 1/4 pounds in all), skin removed
• 1 tablespoon fresh chopped parsley (optional)

Directions

Instructions Checklist

• Step 1Heat 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.
• Step 2Make 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.
• Step 3Remove 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

Be sure to have plenty of rice ready to catch the generous quantity of sauce.

Chicken and banana korma recipe

This mild chicken curry is packed full of flavour and it’s healthier than a standard takeaway korma.

Prep: 20 mins
Cook: 40 mins
Serves 4Nutritional information

Ingredients

• 2 teaspoons vegetable oil
• 500g skinless, boneless uncooked chicken breasts, chopped
• 1 large onion, chopped
• 1 apple, cored and chopped
• 2 cloves of garlic, crushed
• 2 tablespoons korma curry paste
• 400ml reduced-salt vegetable or chicken stock
• 25g sultanas or raisins
• 25g chopped ready-to-eat apricots
• 300g easy-cook long grain brown rice
• 1 tablespoon cornflour
• 1 banana, sliced
• 4 tablespoons low-fat, lower-sugar plain yoghurt
• 1 tablespoons fresh coriander, chopped (to garnish)
• 1 pinch ground black pepper

Method

1. Heat the vegetable oil in a large saucepan. Add the chicken, onion, apple and garlic, and cook for 2 to 3 minutes, stirring often. Add the curry paste and cook for a few seconds, stirring.Information:Make a vegetarian version by using a 300g pack of vegetarian chicken-style pieces or try using 320g marinated tofu pieces, and make sure that vegetable stock is used.
2. Add the stock, raisins (or sultanas) and apricots. Bring to the boil, then reduce the heat and simmer, partially covered, for 35 minutes. Add a little more stock or water, if necessary.
3. Brown rice takes 30 to 35 minutes to cook, so put it in plenty of simmering water.
4. Just before serving, blend the cornflour with 2 tbsp cold water and add to the curry, stirring until thickened. Slice in the banana, cooking gently for another few moments. Check the seasoning, adding pepper, if needed.
5. Serve, topping each portion with 1 tablespoon of yoghurt and accompanied with the rice. Garnish with coriander, if using.Information:If you prefer, stir the yoghurt into the curry before serving, rather than spooning it on top.

Chicken and banana korma recipe

This easy chicken korma recipe is quick to prepare and deliciously creamy, yet it only includes a few spoonfuls of yogurt. The secret is the added banana, which although may sound unusual, adds a wonderful sweetness and melts into the sauce as it cooks.

• Serves 4
• 15 mins to prepare and 18 mins to cook
• 410 calories / serving
• Freezable

Ingredients

• 1 onion, peeled and chopped
• 2cm piece root ginger, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 1 tbsp olive oil
• 4tbsp korma paste
• 600g skinless chicken breasts, cut into cubes
• 30g ground almonds
• 2 bananas, peeled and diced
• 400ml chicken stock
• 3 tbsp natural yogurt
• 2tbsp chopped coriander
• 2tbsp flaked almonds, toasted
• rice to serve

Each serving contains

• Energy1725kj
  410kcal21%
• Fat18g26%
• Saturates2g10%
• Sugars16g18%
• Salt2g33%
• Carbohydrate 20.2g Protein 43.1g Fibre 1.5g

Method

1. Place the onion, garlic and ginger into a small blender and blend into a paste. Place the paste in a pan with the olive oil and cook for 2-3 minutes.
2. Stir in the korma paste and cook for a further 3-4 minutes, before adding the chicken pieces, ground almonds, bananas and stock. Cover and simmer for 10 minutes, until the chicken is cooked through and its juices run clear when the meat is pierced.
3. Remove from the heat and stir in the yogurt then season and sprinkle with the chopped coriander and flaked almonds and serve with rice.

Freezing and defrosting tip:

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

Tomato and stock based curries freeze especially well. Results can vary more with curries containing coconut milk or double cream. They are still fine to eat – both coconut milk and double cream freezes just fine – but they can look a bit grainy.