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.
TIP: Try this with beef strips instead of chicken.
INGREDIENTS FOR 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
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
