Chicken, Chiquita banana and peanut curry

Chicken, Chiquita banana and peanut curry
Chicken, Chiquita banana and peanut curry
Main Dish
35 min

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!

Gluten free
Lactose free
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.
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.
Garnish with the coriander and peanuts and serve with rice.

TIP: Try this with beef strips instead of chicken.


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
Chicken, Chiquita banana and peanut curry
Nutritional values per person
825 kcal