Chicken & Vegetable Curry
Submitted by tnj318
Chicken thighs simmered in coconut cream with curry powder, cumin, ginger, and a whole ripe banana for natural sweetness. A rich, aromatic 25-minute curry loaded with vegetables and bold spice.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minThis coconut chicken curry has a trick up its sleeve: a ripe banana stirred right into the pot.
It melts into the coconut cream sauce, adding a subtle sweetness that smooths out the heat from the curry powder and ginger without anyone guessing the secret.
Chicken thighs sauteed in ghee with onions build a savory base, then blanched vegetables and boiled potatoes join the party for a hearty, colorful bowl.
Finish with fresh coriander and you’ve got a curry that’s on the table in 25 minutes flat.
Variations
- Swap chicken thighs for chickpeas to make this a hearty vegetarian curry.
- Add a tablespoon of tomato paste for a deeper, tangier sauce.
- Stir in a handful of cashews at the end for extra crunch and richness.
Chef Tips
- Use a ripe banana, not a green one. You want it soft enough to dissolve into the sauce and add sweetness, not starchy chunks.
- Blanch the vegetables separately and add them near the end so they keep their color and crunch.
- Toast the curry powder and cumin in the ghee with the onions for 30 seconds before adding liquid. This blooms the spices and unlocks way more flavor.
Ingredients
Directions
Cut chicken into bite size pieces and sauté with onion and curry powder in oil until lightly brown.
Add coconut cream, lemon juice, cornflour, stock cubes.
Bring to boil and cook gently for 10 minutes. Blanch raw vegetables in boiling water for a few mins: drain and add to the curry together with potato, cumin, ginger and banana.
Season with salt and pepper and serve garnished with coriander.
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