I love curries with fruit in them, and I particularly enjoy the richness that coconut adds—whether it’s coconut milk or pieces. This lovely recipe combines both banana and coconut, giving it subtle sweet mouthfuls in a thick, rich savoury sauce. It is really easy to make and so delicious it will quickly become a favourite. Just the aroma as it’s cooking will have your mouth watering.
2 tsp garam marsala
1 tbs vegetable oil
3 large chicken breasts
1 large onion, sliced
4 tomatoes, roughly chopped
450ml chicken stock
2 tbs curry paste (I use Madras, but Korma is also good)
200ml thickened cream
80g almond meal
50g desiccated coconut
2 large bananas, sliced to 2cm thickness
Method
Mix chicken with garam marsala and set aside. Heat oil over medium heat in a large saucepan and add the onion. Cook for around 10 minutes, until soft and golden. Turn the temperature up and add the chicken. Stir occasionally until cooked through and golden.
Add the tomatoes and cook for 2 minutes. Pour in the stock and curry paste, and bring to the boil. Reduce the heat and simmer for 10–15 minutes.
Stir in the cream, almond meal and coconut. Simmer for 5–10 minutes. Add the banana slices and simmer for 5 minutes, until the bananas have softened.
Serves 4 people with steamed rice.