Bannana Chicken Curry Recipe
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Ingredients
- 2 Bananas
- 1 500ml Can Coconut Cream
- Curry Powder/Paste (to taste)
- 500gm Chicken Breast
How to make Bannana Chicken Curry
This little gem can be prepared in 5 minutes and cooked for up to 2 hours - perfect as a last-minute throw-together dish yet delicious and stylish as part of a dinner party.
- Cut the chicken into small strips.
- Blend bananas, coconut cream & curry powder together. I use an English curry powder, but a green curry paste works well - don't insult yourself by using brown curry powder.
- Mix chicken and blended bannana-coconut-curry sauce together in a baking dish & cover with aluminium foil.
- Pre-heated 180c oven for 35 minutes (or longer if you desire - the longer you cook, the more the chicken will fall apart). Remove foil for the last 5 minutes.
- Garnish with a little fresh coriander leaf.
- Receive adulation from your dinner guests and credit 'some dude from the internet' as your source.
Serve with rice/couscous/mixed green salad. Despite being a curry, this dish tends to have quite a mellow flavour (the banana/coconut cream) so I would suggest something crisp and dry to offset it - perhaps a Chablis or a drier Chardonnay.
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