Chicken Curry With Coconut Milk And Banana
Chicken curry is a popular dish that can be found in many different cultures around the world. This particular recipe for chicken curry with coconut milk and banana is a fusion of Indian and Caribbean flavors, creating a unique and delicious flavor that is sure to please your taste buds.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 can coconut milk
- 2 ripe bananas, mashed
- 2 tablespoons vegetable oil
- 1/2 cup chicken broth
- 1/2 teaspoon salt
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onions and cook for 5 minutes, or until they start to become translucent.
- Add the minced garlic and cook for an additional 2 minutes.
- Add the curry powder, cumin, coriander, cinnamon, turmeric, and cayenne pepper to the pot. Stir until the spices are well combined.
- Add the chicken thighs to the pot and stir until they are coated with the spice mixture.
- Add the chicken broth, coconut milk, mashed bananas, and salt to the pot. Stir until everything is well combined.
- Bring the curry to a boil, then reduce the heat to low and let it simmer for 30 to 40 minutes, or until the chicken is cooked through and the sauce has thickened.
- Serve the chicken curry with rice and garnish with fresh cilantro, if desired.
Tips and tricks
- If you prefer a spicier curry, increase the amount of cayenne pepper in the recipe.
- You can use chicken breasts instead of chicken thighs if you prefer, but be aware that they may cook faster and become dry if overcooked.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
There you have it, a delicious and unique recipe for chicken curry with coconut milk and banana. Give it a try and let us know what you think!