Banana chicken curry is a delightful and innovative take on traditional Indian korma curry. Drawing inspiration from the rich flavors and spices of korma, this dish combines tender chicken with the sweet and creamy essence of banana for a perfect harmony of savory and sweet flavors. This simple recipe is perfect for those seeking to add a touch of exotic taste to their dinner rotation. Enjoy it over steaming rice or cauliflower for a complete and satisfying meal. Paleo, Whole30, and gluten-free. Recently updated!
Yes, you read that correctly. Banana chicken curry! Before dismissing the idea of combining banana and chicken, give it a chance. I assure you, this curry is a real gem and definitely worth a try.
While reading a book last week, I came across a passage discussing how well banana pairs with chicken. It also mentioned the combination of banana and coconut, which I was already familiar with. As I sat enjoying a traditional korma curry from a local Indian restaurant, the idea struck me that if banana complements chicken and coconut, then all three should work harmoniously together. Thus, the concept for this recipe was born.
What Is Korma Curry?
Korma is a luxurious Indian curry featuring a creamy sauce made from yogurt, cream, and aromatic spices like cardamom, cinnamon, and coriander. Typically mild, korma can include meats such as chicken, beef, or lamb, along with vegetables like onions, carrots, and bell peppers. This comforting dish is best enjoyed with fluffy rice or warm naan bread. Delicious!
Banana Chicken Curry (A La Korma Style)
Traditionalists might argue that this is not an authentic korma due to the absence of yogurt or garam masala, but this is an adaptation.
This dairy-free curry captures all the flavorful elements of the original while offering a delightful complexity and natural sweetness from the banana.
It's important to note that the banana flavor in this dish is subtle, especially after cooking. The banana essence becomes mild and blends beautifully with other spices and seasonings.
Whether you're a fan of bananas or not, trust me when I say this banana chicken curry is exceptional. I hold curry to high standards, so I wouldn't recommend something I didn't believe was worth sharing.
My partner and I enjoyed it so much that I plan to make it again this week. Plus, it's incredibly easy to prepare. I served it with cauliflower rice and a side of collard greens and broccoli with garlic and ginger. Feel free to enjoy it with regular rice, quinoa, or any other vegetables you prefer.
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Banana chicken curry brings a fun and tasty twist to classic Indian korma. With a mix of korma's famous spices and the addition of sweet and creamy bananas, this dish is a flavor explosion. Tender chicken takes center stage in this easy recipe, making it the perfect dinner option for those wanting to add some excitement to their meal routine. Serve over rice or cauliflower for a yummy and filling meal.
Add almond flakes to a medium frying pan and heat over medium heat. Cook for about 2 minutes, stirring frequently, until toasted and golden brown. Stir more frequently in the last 30 seconds as they will start to toast very quickly. Remove to a bowl.
Place banana, coconut cream/milk, garlic, tomato purée and water in a food processor. Add half of the toasted almond flakes (reserve the rest for later). Process until smooth, scraping the sides.
Heat ghee in a heavy based saucepan over medium heat. Add onion and sauté for two minutes, then add ginger and stir through for about 30 seconds.
Add chicken and carrots to the pot and stir through. Then, add all of the spices and salt, and stir through until well combined. Pour the coconut banana mix into the saucepan, add lime or lemon juice, stir and bring to boil. Then, cover with a lid, turn the heat to medium-low and cook for 15 minutes.
After 15 minutes, add the thawed-out peas, stir, uncover and cook for a further 5 minutes (no lid on).
Serve topped with the remaining almonds and fresh coriander or mint.
For a vegetarian version, I recommend making it with cauliflower, green beans, and mushrooms. Frozen peas can be replaced with green beans or broccoli. If making a larger batch, double the ingredients.
Storage: Keep leftovers in an air-tight container in the fridge for up to 2 days. This curry freezes well. Add a little water when reheating. It can also be made in a slow cooker.
Calories: 416kcal | Carbohydrates: 22g | Protein: 32g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 750mg | Potassium: 1017mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2900IU | Vitamin C: 20mg | Calcium: 70mg | Iron: 3
