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Banana chicken curry is a delightful and innovative take on traditional Indian korma curry. Drawing inspiration from the rich flavors and spices of korma, this dish marries tender chicken with sweet and creamy banana for a perfect blend of savory and sweet. This recipe is simple to follow and ideal for those seeking to add a touch of exotic taste to their dinner repertoire. Enjoy it over steaming rice or cauliflower for a complete and satisfying meal. Paleo, Whole30, and gluten-free. Recently updated!
Yes, you heard it right. Banana chicken curry! Before you dismiss the idea of combining banana and chicken, hear me out. I assure you, this curry is a real gem and definitely worth a try.
While reading a book last week, I came across a mention of how well banana pairs with chicken. It also highlighted the combination of banana and coconut, which I was familiar with. As I sat enjoying a traditional korma curry from a local Indian restaurant, the idea struck me that if banana complements chicken and coconut, then all three would likely work together. And thus, the concept for this recipe was born.
What Is Korma Curry?
Korma is a luscious Indian curry featuring a creamy sauce made from yogurt, cream, and spices like cardamom, cinnamon, and coriander. It typically has a mild flavor and can include meats such as chicken, beef, or lamb, along with vegetables like onions, carrots, and bell peppers. This dish is the epitome of comfort food, best enjoyed with fluffy rice or warm naan bread. Delicious!
Banana Chicken Curry (A La Korma Style)
Purists may argue that this isn’t an authentic korma due to the absence of yogurt or garam masala, but consider it an adaptation. This dairy-free curry retains all the expected flavor components of the original but introduces a remarkable complexity and natural sweetness from the banana.
It’s important to note that the banana flavor in this dish is subtle, especially after cooking. The banana essence becomes mild and beautifully melds with the other spices and seasonings.
Whether you’re a banana enthusiast or not, trust me when I say that this banana chicken curry is exceptional. I hold high curry standards, so I wouldn’t recommend something I didn’t believe was worth sharing.
My partner and I enjoyed it so much that I plan to make it again this week. Plus, it’s incredibly simple to prepare. I paired it with cauliflower rice and some collard greens and broccoli sautéed with garlic and ginger. You can serve it with regular rice, quinoa, or any other vegetables of your choice.
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Banana chicken curry offers a delightful and flavorful twist on the classic Indian korma. Combining the signature spices of korma with the addition of sweet and creamy bananas, this dish is a burst of flavors. Tender chicken takes the spotlight in this easy recipe, making it a perfect choice for those seeking to elevate their meal routine. Enjoy it over rice or cauliflower for a delicious and satisfying meal.
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Add almond flakes to a medium frying pan and heat over medium heat. Cook for about 2 minutes, stirring frequently, until toasted and golden brown. Stir more frequently in the last 30 seconds as they will start to toast very quickly. Remove to a bowl.
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Place banana, coconut cream/milk, garlic, tomato purée and water in a food processor. Add half of the toasted almond flakes (reserve the rest for later). Process until smooth, scraping the sides.
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Heat ghee in a heavy based saucepan over medium heat. Add onion and sauté for two minutes, then add ginger and stir through for about 30 seconds.
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Add chicken and carrots to the pot and stir through. Then, add all of the spices and salt, and stir through until well combined. Pour the coconut banana mix into the saucepan, add lime or lemon juice, stir and bring to boil. Then, cover with a lid, turn the heat to medium-low and cook for 15 minutes.
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After 15 minutes, add the thawed-out peas, stir, uncover and cook for a further 5 minutes (no lid on).
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Serve topped with the remaining almonds and fresh coriander or mint.
For a vegetarian version, I recommend making it with cauliflower, green beans and mushrooms. Frozen peas can be replaced with green beans or broccoli. If making a larger batch, double the ingredients.
Storage: Keep leftovers in an air-tight container in the fridge for up to 2 days. This curry will freeze well. Add a little water when reheating. This can also be made in a slow cooker.
Calories: 416kcal | Carbohydrates: 22g | Protein: 32g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 750mg | Potassium: 1017mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2900IU | Vitamin C: 20mg | Calcium: 70mg | Iron: 3