Adding Chiquita banana and raisins gives a tropical kick to this weeknight curry. Quick, easy and delicious, it will become a favorite for any household in no time!
Remove the onions from the pan using a slotted spoon, and add in the chicken breast. Brown each side for 2-3 minutes, until lightly golden. Return the onions to the pan, along with the turmeric, garam masala, cumin seeds and a generous pinch of salt, and stir so that everything is coated. Sprinkle in the raisins, then stir in the coconut milk. Bring to a gentle simmer, then cover and cook for 5 minutes. Uncover, place the Chiquita banana slices on top to warm through and continue to simmer for another 5 minutes then squeeze in the lemon juice.