The fresh banana chutney is critical to the dish. It takes a simple tasty curry to the next level—being sweet, spicy, tangy all at the same time. A brilliantly refreshing summer dish.

Ingredients

For the coconut chicken curry:

1kg chicken breast, diced into 2–3cm pieces
3 tsp turmeric
2 tbs peanut oil
1 onion, roughly chopped
3 cloves garlic, finely chopped
5cm piece fresh ginger, peeled and finely chopped
1–2 birdseye chillies, seeded and finely chopped
3 tomatoes, roughly chopped
2 tsp mild curry paste (I use Korma paste)
1 cup chicken stock
400ml coconut milk

For the fresh banana chutney:

2–3 fresh bananas, diced
½ a small purple onion, finely diced
1 birdseye chilli, seeded and finely chopped
¼ cup fresh mint leaves, roughly chopped
2 tbs freshly squeezed lime juice

Method

Heat 1 tbs of the peanut oil in a large saucepan. Add the chicken pieces and turmeric, and stir to coat. Cook the chicken over medium heat until golden brown and cooked. Remove from the saucepan and set aside.

Heat the remaining 1 tbs of oil in the pan and add the onion, garlic, ginger and chillies. Allow to cook over medium heat until the onion is starting to soften. Add the curry paste and tomatoes and cook for 5 minutes so the tomato starts to break down. Return the chicken to the saucepan and add the stock and coconut milk. Bring to the boil, then turn the heat down to low and allow to simmer gently, stirring occasionally, for 1 hour or until thickened to your liking.

When the curry is just about ready, make the banana chutney. Place the onion in a bowl with the lime juice and allow to sit for 2 minutes. Add the banana, chilli and mint and stir to combine.

Serve the coconut chicken curry on a bed of rice with a couple of spoonfuls of the fresh banana chutney.