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

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

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

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

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