Traditional recipes

Chicken curry with banana and sweet potato recipe

Chicken curry with banana and sweet potato recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken thigh

This is an Indian-style chicken curry dish but but the banana and sweet potato add a natural sweetness and a Caribbean twist!

2 people made this

IngredientsServes: 6

  • For the spice blend
  • 1 tablespoon turmeric
  • 2 tablespoons garam masala
  • 1 tablespoon cumin
  • 2 teaspoons garlic granules
  • 2 teaspoons cinnamon
  • 1 tablespoon chilli powder or dried chilli flakes
  • For the curry
  • 6 chicken thighs
  • salt and pepper, to taste
  • 2 tablespoons vegetable oil
  • 3 small onions, peeled and diced
  • 125ml water
  • 2 large carrots, peeled and cubed
  • 4 medium potatoes, peeled and cubed
  • 1 litre coconut milk
  • 400g sweet potato, peeled and cubed
  • 200g butternut squash, peeled and cubed
  • 1 large courgette, diced
  • 60g palm sugar, or to taste
  • 3 large ripe bananas

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Preheat oven to 220 C / Gas 7.
  2. To make the spice blend: Stir turmeric, garam masala, cumin, garlic granules, cinnamon and chilli together in a bowl until well mixed. Set aside.
  3. Season chicken thighs with salt and pepper; roast in preheated oven for 30 minutes. Remove from the oven and set aside to rest.
  4. Heat oil in a large, heavy based saucepan over high heat. Add onion and cook for 5 minutes; reduce heat slightly then add half of the spice blend. Cook for another 2 or 3 minutes to release the flavour. At this point, add 125ml or so of water to stop spice blend from burning.
  5. Stir in carrots and potatoes; cook for 10 minutes. Add coconut milk and bring to a simmer. Stir in sweet potato, butternut squash and courgette.
  6. Add the rest of the spice blend and palm sugar. Transfer the roasted chicken thighs carefully into the saucepan ensuring that the chicken is covered with the sauce. Add the banana and simmer for 30 minutes.
  7. Serve with rice if you wish and garnish with a few slices of banana.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

by such34244

Beautiful sweet curry the banana cuts through but leaves the palate clean and fresh,although i think i add about 2 tablespoons of curry powder I preferred the real kick but it's not for everyone.-19 Nov 2015(Review from this site AU | NZ)


Japanese Chicken Curry Recipe

Traditionally japanese curry is made using a readymade curry block which is available in super market which is a easy method. All these days I thought making japanese curry is time consuming and unusual. But when I did my research on that, I found out making japanese curry is so easy that you might thing. it is very similar to indian curries. Also it suits our indian palate.

According to wikipedia. Curry originates in Indian cuisine and was brought to Japan from India by the British. The Imperial Japanese Navy adopted curry to prevent beriberi, and now the Japan Maritime Self-Defense Force’s Friday menu is curry. The dish became popular and available for purchase at supermarkets and restaurants in the late 1960s.

Japanese curry has little resemblance to curried dishes from other regions. It was changed and adapted so much that it stands on its own as uniquely Japanese. It is so widely consumed that it can be called a national dish.

CHECK OUT MORE JAPANESE RECIPES


Ingredients

1 large onion, finely chopped
30g (1oz) butter
2 tbsp oil
3 garlic cloves, crushed
5cm (2in) piece ginger, peeled and grated
1 red chilli, deseeded and chopped
2 tbsp Indian Spice Mix (see below)
2 x 400g cans coconut milk
400g can chopped tomatoes
1 large sweet potato, peeled and cut into 1cm (1⁄2in) cubes
8 chicken thighs, skinned and boned, each piece cut into 4 pieces
Rice, to serve
Coriander leaves and toasted flaked almonds, to serve (optional)
For the Indian Spice Mix:
2 tbsp ground coriander
2 tbsp ground cumin
1 tsp turmeric
2 tsp mustard seeds
1 tsp ground cinnamon
1 tsp chilli powder or flakes

Method

To make this chicken curry, heat the oil in a medium size saucepan over a medium heat and add the onion, garlic, ginger and chilli. Cook for 3 – 4 mins.

Add the chicken and cook for 5 mins, or until sealed and lightly browned.

Add the curry paste and cook for 1 min, add 3/4 of the coconut milk and simmer over a moderate heat for 20 mins.

Stir in the mango and coriander, and simmer for a further 5 mins.

While the curry is cooking, prepare the rice and peas. Cook the rice as per pack instructions. Then, 5 mins before the end of cooking, add the coconut milk and red kidney beans.

Drain and pile the rice onto individual plates, garnished with the spring onions and top with the Caribbean chicken curry.


Chicken with Banana Curry Sauce

Heat the oven to 450°. In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and 1/4 cup of the water.

Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.

Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.


Directions

Heat the oven to 450 degrees F.

In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and 1/4 cup of the water.

Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.

Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan.

Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce.

Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.


West African chicken and sweet potato curry

Inspired by the peanut-based curries of West African cooking, this recipe is a simplified version, using peanut butter as a quick shortcut. It also freezes really well if you fancy making a double batch.

Published: February 5, 2015 at 5:15 pm

Try this West African-style chicken and sweet potato curry, then check our our panang curry, Thai red chicken curry, Caribbean chicken curry and more chicken curry recipes.

Ingredients

  • smooth peanut butter 150g
  • onions 2, 1 diced
  • ginger 50g after peeling
  • ground cumin 1 tbsp
  • ground coriander 2 tsp
  • ground turmeric 1 tsp
  • cayenne pepper 1 tsp
  • scotch bonnet chilli 1, halved lengthways and seeded
  • vegetable oil 1 tsp
  • coconut milk 400g can
  • chicken stock cube 1, crumbled
  • chicken thighs 8, skinned
  • sweet potatoes 500g, halved lengthways and cut into chunks

TO SERVE

  • coriander a good handful, most chopped
  • red chilli 1, seeded and finely sliced
  • roasted peanuts 2 tbsp, chopped just a few times
  • cooked rice
  • lime a few wedges

Method

Put the peanut butter into a bowl, add 400ml boiling water and mix until smooth.


Steps

Chickpea Potato Curry

1. Start off by heating oil (coconut is also great!) in a large pot on medium heat. Once hot, add the chopped onions and cook for 3 minutes. Then add the garlic, ginger, cumin, turmeric, allspice, thyme, chilli and cook for another minute while stirring.

2. Now add the coconut milk, sweet potato and chickpeas (with the liquid) and cook on a low heat for 20-30 minutes. The longer you simmer it, the greater the flavour.

Rice & Peas

1. In a medium-size saucepan with a lid, add the kidney beans (including the liquid), coconut milk, onion, garlic, thyme & seasoning. Add 400ml of water, stir through & then bring to the boil.

2. Then, rinse the rice in a sieve until the water runs clear (4/5 times should do it). Once the Coconut Milk has reached boiling point add the rice, combine well and simmer for 20 minutes with the lid on.

Side Salads

I would recommend making a quick cabbage slaw by thinly slicing a red cabbage and add pineapple, black pepper and mint.

Once the rice is cooked, place the curry on top with your side salad and enjoy with a cold Red Stripe!


Instructions

Put the ghee and oil into a wide-bottomed, lidded frying pan on a medium heat and, when it’s hot, add the cumin seeds and cinnamon sticks. Let them infuse in the oil for a minute, and then add the onions. Cook for 10 to 12 minutes, stirring occasionally, until golden brown.

Meanwhile, put the ginger, garlic and green chillies into a pestle and mortar with a pinch of salt and bash to a coarse paste.

Add the paste to the pan and cook gently for 2 minutes, then pour in the passata and stir. Cook the passata for a few minutes until it resembles a thick paste, then add the tomato purée, ground cumin, turmeric and ½ teaspoon of salt (or to taste).

Whisk the yoghurt and add it slowly to the curry. Cook it through until it starts to bubble, then add the chicken. Pop the lid on the pan and continue to cook on a gentle heat for around 30 minutes. Add the ground almonds and the garam masala and cook for another 5 minutes.

Serve with a tower of chapattis, hot fluffy naan bread or rice, and offer yoghurt at the table.


Watch the video: curry chicken breast and banana and Irish with sweet potatoes (October 2021).