Madras chicken and banana curry

Name: Madras chicken and banana curry
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 8 Chicken Thighs; 1 large onion; 2 Tomatoes; 400 Chicken stock; 1 tbsp Garam Masala; 1 tbsp Vegetable oil; 50 grams Ground Almonds; 142 ml Double Cream; 25 grams Dessicated Coconut; 2 Bananas; 2 tbsp Curry Paste

Chris @catharsisjelly

Madras chicken and banana curry

Chris @catharsisjelly

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Ingredients

30 mins

4 servings

8Chicken Thighs
1 largeonion
2Tomatoes
400Chicken stock
1 tbspGaram Masala
1 tbspVegetable oil
50 gramsGround Almonds
142 mlDouble Cream
25 gramsDessicated Coconut
2Bananas
2 tbspCurry Paste

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Steps

30 mins

1

Remove any bone and skin from the Chicken and cut then in half, thinly slice the onion
2

Mix together the chicken pieces and, garam masala and some salt and pepper. Heat the oil in a large pan and add the chicken and onion and cook for 10 minutes, stirring occasionally until goldern brown
3

Roughly chop and add the tomatoes and cook for 2 minutes until beginning to soften. Pour in the stock, stir in the curry paste, then bring to the boil and simmer for 10 minutes
4

Stir in the cream, almonds and the coconut. Peel the bananas and cut into 2cm thick slices. Add to the pan, season with salt and pepper to taste and simmer for 5 minutes until the bananas are tender
5

Divide between 4 plates and serve each with boiled rice, a sprinkling of fresh coriander and a wedge of lemon for squeezing over