Chicken, Chiquita banana and peanut curry

Chicken, Chiquita banana and peanut curry
Chicken, Chiquita banana and peanut curry
Main Dish
35 min
Normal
Gluten free
Lactose free
1
Gently heat the oil over a medium heat and add the sliced onions. Cook for 5-8 minutes, until translucent. Add the garlic and ginger and cook for a further 2 minutes.
2
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.
3
Garnish with the coriander and peanuts and serve with rice.

TIP: Try this with beef strips instead of chicken.

INGREDIENTS FOR 2 PERSONS

-
2 persons
+
1 tbsp sunflower/vegetable oil
1 white onion
1 garlic clove
1 tsp minced ginger
2 large chicken breasts
1 tsp turmeric
1 tsp garam masala
1 tsp cumin seeds
1 generous pinch of flaked sea salt
1/2 lemon for lemon juice
1 2/3 cups (1 can) coconut milk
1 Chiquita bananas
to garnish fresh coriander
to serve cooked rice
to garnish chopped salted peanuts
Nutritional values per person
1/2
Serving size
825 kcal
Calories
51.8g
Fat
37.9g
Saturated fat
34.8g
Carbohydrate
15.3g
Sugars
3.5g
Fiber
56.7g
Protein
56.7g
Salt
Chicken, Chiquita banana and peanut curry
Nutritional values per person
1/2
Serving size
825 kcal
Calories
51.8g
Fat
37.9g
Saturated fat
34.8g
Carbohydrate
15.3g
Sugars
3.5g
Fiber
56.7g
Protein
56.7g
Salt

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