Chicken, Chiquita banana and peanut curry

Chicken, Chiquita banana and peanut curry
Chicken, Chiquita banana and peanut curry
Main Dish
35 min
Normal

Adding Chiquita banana and raisins gives a tropical kick to this weeknight curry. Quick, easy and delicious, it will become a favorite for any household in no time!

Gluten free
Lactose free
1
Gently heat the oil over a medium heat and add the sliced onions. Cook for 5-8 minutes, until translucent. Add the garlic and ginger and cook for a further 2 minutes.
2
Remove the onions from the pan using a slotted spoon, and add in the chicken breast. Brown each side for 2-3 minutes, until lightly golden. Return the onions to the pan, along with the turmeric, garam masala, cumin seeds and a generous pinch of salt, and stir so that everything is coated. Sprinkle in the raisins, then stir in the coconut milk. Bring to a gentle simmer, then cover and cook for 5 minutes. Uncover, place the Chiquita banana slices on top to warm through and continue to simmer for another 5 minutes then squeeze in the lemon juice.
3
Garnish with the coriander and peanuts and serve with rice.

TIP: Try this with beef strips instead of chicken.

INGREDIENTS

-
2 persons
+
1 tbsp sunflower/vegetable oil
1 white onion
1 garlic clove
1 tsp minced ginger
2 large chicken breasts
1 tsp turmeric
1 tsp garam masala
1 tsp cumin seeds
1 generous pinch of flaked sea salt
1/2 lemon for lemon juice
1 2/3 cups (1 can) coconut milk
1 Chiquita bananas
to garnish fresh coriander
to serve cooked rice
to garnish chopped salted peanuts
Chicken, Chiquita banana and peanut curry
Nutritional values per person
825 kcal
51.8g
34.8g
15.3g
3.5g
56.7g
56.7g

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