Best 3 Chicken And Banana Curry Recipes

Tantalize your taste buds with a unique and flavorful culinary journey as we present Chicken and Banana Curry, a delightful fusion of sweet and savory flavors. This delectable dish combines tender chicken, ripe bananas, and a symphony of aromatic spices, creating a harmonious balance of textures and flavors.

Indulge in two enticing variations of this extraordinary dish. The first recipe takes you on a traditional route, using a blend of classic Indian spices to create a rich and flavorful curry. The second recipe adds a touch of innovation with a creamy coconut milk base, resulting in a milder and more velvety curry. Both versions promise an explosion of flavors, leaving you craving for more.

Let's cook with our recipes!

CHICKEN AND BANANA CURRY

Chicken and Banana Curry image

Provided by Food Network

Categories main-dish

Time P1DT1h25m

Yield 4 servings

Number Of Ingredients 22

Ingredients

2 cups low-fat plain yogurt
1 cup fresh cilantro, chopped
1 tablespoon fresh ginger, peeled and grated
3 cloves garlic
Sea salt
Freshly ground black pepper
2 chicken breasts
1/2 cup slivered almonds
2 tablespoons extra-virgin olive oil
5 cloves garlic, crushed
2 large onions, finely chopped
2 tablespoons all-purpose flour
Freshly cracked pepper
2 tablespoons hot curry powder
1/2 cup dark raisins
2 tablespoons hot mango chutney
2 tablespoons brown sugar
1 teaspoon ground turmeric
Juice of 1 large lemon
1 cup chicken stock
2 ripe bananas, sliced
Sweet shredded coconut, for garnish

Steps:

For the marinade: Combine the yogurt, cilantro, ginger, garlic and some salt and pepper in a food processor. Blend until smooth. Pour the marinade into a large resealable bag. Rinse and pat dry the chicken and place in the bag with marinade. Mix around and refrigerate for 24 hours.
For the chicken: Add the almonds to a pan over medium-high heat. Keep stirring until the nuts become golden in color, 7 to 10 minutes. Once they toast, remove from the pan and set aside.
Heat the olive oil in a large frying pan over medium heat. Add the garlic and saute for until golden, 2 minutes. Throw in the onions and saute for 8 more minutes. Remove the onions and set aside, reserving the oil.
Wipe down the marinated chicken and cut into bite-size pieces. Pour the flour on a plate and mix in a big pinch of salt and freshly cracked pepper. Toss the chicken pieces in the flour to lightly coat. Fry the chicken over medium heat in the same pan and oil as you cooked the onions, until golden brown on all sides, about 10 minutes. Set aside.
For the curry sauce: Heat a small pan over medium heat. Add the hot curry powder and stir often until fragrant about 30 seconds. Heat a large saucepan over medium heat. Add 1 1/2 cups water, the toasted curry spice, raisins, chutney, brown sugar, turmeric, lemon juice and the toasted almonds. Stir and bring to a simmer.
Whisk together the stock and flour in a measuring cup to make a thickener, and then pass through a sieve to remove any flour chunks.
Add the thickener to the curry sauce and mix well. Turn the heat down to medium-low and add the sauteed onions and garlic, the crisped chicken and salt and pepper to taste. Cook for 30 minutes.
Ladle some chicken curry onto a plate and serve with sliced ripe bananas and sweet shredded coconut.

COCONUT, CHICKEN AND BANANA CURRY

Coconut, Chicken and Banana Curry image

Moist, tender pieces of chicken in a rich almond, coconut and banana sauce-always a dinner winner in my house. Serve with boiled rice.

Provided by Lene8655

Categories Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 teaspoon garam masala
1 tablespoon vegetable oil
8 boneless skinless chicken thighs
1 large onion, thinly sliced
2 tomatoes, roughly chopped
450 ml chicken stock
2 tablespoons hot curry paste
150 ml double cream
50 g ground almonds
25 g desiccated coconut
2 large bananas
2 tablespoons roughly chopped fresh coriander
1 lemon, cut into wedges to garnish

Steps:

Mix together the chicken pieces, garam masala and some salt and pepper. Heat the oil in a large pan and add the chicken and onion and cook for 10 minutes, stirring occasionally until golden brown.
Add the tomatoes and cook for 2 minutes until beginning to soften. Pour in the stock, stir in the curry paste, then bring to the boil and simmer for 10 minutes.
Stir in the cream, almonds and coconut. Peel the bananas and cut into 2cm thick slices. Add to the pan, Season with salt and pepper to taste and simmer for 5 minutes until the bananas are just tender.
Divide between 4 plates and serve each with boiled rice, a sprinkle of fresh coriander and a wedge of lemon for squeezing over.

Nutrition Facts : Calories 568.8, Fat 33.1, SaturatedFat 13.3, Cholesterol 170.4, Sodium 321.8, Carbohydrate 35.7, Fiber 6.8, Sugar 16.6, Protein 35.9

SWEET POTATO, COCONUT MILK, AND BANANA CURRY (ROTISSERIE CHICKEN

Sweet Potato, Coconut Milk, and Banana Curry (Rotisserie Chicken image

This curry uses rotisserie chicken, which makes it super easy. Cooking the spices in the very beginning really helps enhance the flavor. This can be made a day ahead as long as you wait until serving time to add the bananas. Stir them in when the stew warms up and then simmer about 5 minutes.

Provided by gimme that recipe

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons mild curry powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
cayenne, to taste
2 tablespoons vegetable oil
2 cups thinly sliced onions, semicircles
1 cup red bell pepper
1 tablespoon jarred chopped ginger
2 teaspoons jarred minced garlic
2 (15 ounce) cans sweet potatoes, packed in light syrup, drained, and cut into 1/2 inch cubes
1/2 cup chicken broth
3/4 cup water
2 1/2 cups chopped rotisserie chicken chunks
2/3 cup raisins
1 large banana
hot jasmine rice

Steps:

Make the spice blend: curry powder, salt, allspice, cinnamon and cayenne.
Add oil to pan.
Add onion and wait about 4 minutes until softened.
Add ginger and garlic.
Add bell pepper and wait about another 4 minutes for it to soften.
Sprinkle the spice blend over all and cook for 2 minutes, stirring constantly.
Add the sweet potatoes, broth and water and bring them to a boil.
With heat at medium-low, add chicken, coconut milk, and raisins.
Simmer for 10 minutes, stirring frequently.
Meanwhile cut the bananas, cut the bananas crosswise into 1/2 inch rounds.
Stir in the bananas and simmer 5 more minutes, stirring frequently.
Serve over the hot rice.

Tips:

Use ripe bananas: Rip bananas have a sweeter flavor and are more likely to break down and thicken the curry sauce.

Don't overcrowd the pan: If you add too much chicken to the pan at once, it will not brown properly and will release too much water, making the curry watery. Cook the chicken in batches if necessary.

Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the curry from burning.

Simmer the curry for at least 30 minutes: This will allow the flavors to develop and the chicken to become tender.

Serve with rice or naan: Chicken and banana curry is traditionally served with rice or naan, but you can also serve it with other types of bread or even vegetables.

Conclusion:

Chicken and banana curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet bananas and savory chicken is sure to please everyone at the table. So next time you're looking for a new and exciting curry recipe, give chicken and banana curry a try.