Best 2 Coconut Chicken And Banana Curry Recipes

Tantalize your taste buds with a culinary journey to Southeast Asia with this delectable Coconut Chicken and Banana Curry recipe. This dish is a harmonious blend of sweet, savory, and aromatic flavors, sure to transport you to a tropical paradise. The chicken is succulent and tender, infused with the rich and creamy coconut milk sauce, while the bananas add a touch of sweetness and a unique textural contrast. Accompany this main course with fragrant Jasmine rice to soak up every drop of the flavorful sauce.
Savor the authentic taste of Thailand with our Pad Thai recipe, a classic street food dish that combines the perfect balance of sweet, sour, and salty flavors. Stir-fried rice noodles are tossed with a medley of vegetables, shrimp, chicken, and a tangy tamarind sauce, creating a vibrant and flavorful dish.
Indulge in the vibrant flavors of Malaysia with our Malaysian Chicken Curry recipe, a rich and aromatic dish that showcases the diverse culinary heritage of the region. Tender chicken pieces are simmered in a fragrant coconut milk-based sauce, infused with a symphony of spices, herbs, and aromatic leaves, resulting in a dish that is both comforting and exotic.
Explore the culinary delights of Indonesia with our Rendang recipe, a traditional dish from the Minangkabau region. Succulent beef is slow-cooked in a complex blend of spices, coconut milk, and aromatic herbs, creating a rich and flavorful dish that is sure to impress.
Satisfy your cravings for authentic Indian cuisine with our Chicken Tikka Masala recipe, a classic dish that combines tender chicken marinated in yogurt and spices, then grilled and simmered in a creamy tomato sauce. Experience the perfect balance of flavors and textures in this beloved dish.

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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: The riper the bananas, the sweeter and more flavorful your curry will be.
Choose a good quality curry paste: The curry paste is the base of your curry, so it's important to choose a good one. Look for a paste that is made with fresh ingredients and has a good balance of flavors.
Don't be afraid to adjust the spices: The amount of spices you use is a matter of personal preference. If you like your curry mild, use less spice. If you like it hot, use more.
Serve with your favorite sides: Coconut chicken and banana curry can be served with a variety of sides, such as rice, noodles, or vegetables.

Conclusion:

Coconut 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 your table. So next time you're looking for a new curry recipe to try, give this one a try. You won't be disappointed!