Banana Chicken Curry

Name: Banana Chicken Curry
Total time: 30 min
Yield: 1 serving
Ingredients: 1 boneless, skinless chicken breast; 1 ripe banana; 1/2 onion, diced; 1 clove garlic, minced; 1/2 cup coconut milk; 1 tsp curry powder; Salt and pepper to taste; Cooking oil

Prev List Next

AI-generated image

30 minTotal time

IntermediateDifficulty

400kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Chicken breast Boneless, skinless chicken thigh, cut into similar-sized pieces
Coconut milk An equal amount of unsweetened evaporated milk for a less coconut-forward creamy sauce
Curry powder An equal amount of mild curry paste

Nutrition per serving

Estimated values for 1 serving, 400 kcal

Protein34 g

Carbohydrates32 g

Fat15 g

Fiber 4 g · Sugar 16 g · Sodium 550 mg

PDF Find nearby

A unique fusion of sweet and savory flavors, this Banana Chicken Curry is a delightful dish that will tantalize your taste buds. Tender chicken cooked in a creamy banana-infused curry sauce.

Main Dish

Steps

Heat some cooking oil in a pan over medium heat.
Add diced onions and minced garlic, sauté until fragrant.
Add diced chicken breast, season with curry powder, salt, and pepper. Cook until chicken is no longer pink.
Peel and mash the ripe banana, then add it to the pan along with coconut milk. Stir well.
Simmer the curry for about 10-15 minutes until the sauce thickens.
Serve hot over rice or with naan bread.

Tips for Banana Chicken Curry

Look for a glossy, cohesive sauce that clings to the chicken; the banana should blend in rather than remain in large lumps.
Keep the simmer gentle: vigorous bubbling can make the coconut milk sauce separate or reduce before the chicken is tender.
The 30-minute total leaves little resting time, so have rice or naan ready before the curry finishes.

Drink pairing

A lightly off-dry Riesling
Its bright acidity and gentle fruit complement the creamy coconut sauce and sweet banana without overwhelming the curry.

0% option: Chilled sparkling water with lime