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Coconut, Chicken and Banana Curry: A Tropical Comfort Food

My grandmother, bless her adventurous soul, was a firm believer that fruit had a place in savory dishes. While her attempts at pineapple pizza were questionable, her chicken and banana curry was a revelation. I remember being initially skeptical, the very idea of banana in curry seemed sacrilegious to my young palate. But the creamy, subtly sweet sauce, the tender chicken, and the comforting aroma won me over instantly. Now, whenever I crave a taste of home, this Coconut, Chicken and Banana Curry is the first dish I turn to. It’s a surprisingly delightful blend of savory and sweet that always hits the spot.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Dietary Type: **Dairy-Free

Ingredients

1 teaspoon garam masala
1 tablespoon vegetable oil
8 boneless, skinless chicken thighs
1 large onion, thinly sliced
2 tomatoes, roughly chopped
450 ml chicken stock
2 tablespoons hot curry paste
150 ml double cream
50 g ground almonds
25 g desiccated coconut
2 large bananas
2 tablespoons roughly chopped fresh coriander
1 lemon, cut into wedges to garnish

Equipment Needed

Large pan or Dutch oven
Chopping board
Knife
Measuring spoons and cups

Instructions

In a bowl, combine the chicken pieces, garam masala, salt, and pepper. Ensure the chicken is thoroughly coated with the spice mixture. This allows the flavors to penetrate the chicken during cooking.
Heat the vegetable oil in a large pan or Dutch oven over medium-high heat. Add the chicken and thinly sliced onion, and cook for about 10 minutes, stirring occasionally, until the chicken is golden brown and the onions are softened. Browning the chicken at this stage is crucial for developing depth of flavor in the curry. Don’t overcrowd the pan; work in batches if necessary.
Add the roughly chopped tomatoes to the pan and cook for 2 minutes, allowing them to begin to soften and release their juices. This will add moisture and sweetness to the curry.
Pour in the chicken stock and stir in the hot curry paste. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld together. Ensure the curry paste is fully dissolved into the stock. Taste and adjust the amount of curry paste to your preference – for a milder curry, use less or a milder paste.
Stir in the double cream, ground almonds, and desiccated coconut. The cream adds richness and smoothness, while the ground almonds help to thicken the sauce and add a subtle nutty flavor. The desiccated coconut also contributes to the tropical taste.
Peel the bananas and cut them into 2 cm thick slices. Gently add the banana slices to the pan. Season with salt and pepper to taste.
Simmer for 5 minutes, or until the bananas are just tender. Avoid overcooking the bananas, as they can become mushy. You want them to hold their shape while still being soft and slightly sweet.
Divide the curry between 4 plates. Serve each portion with boiled rice, a sprinkle of fresh coriander, and a wedge of lemon for squeezing over.

Expert Tips & Tricks

Marinate the chicken: For even more flavor, marinate the chicken in the garam masala and spices for at least 30 minutes, or even overnight, in the refrigerator before cooking.
Toast the almonds and coconut: Toasting the ground almonds and desiccated coconut before adding them to the curry will enhance their nutty flavor and add a subtle depth to the dish. Simply toast them in a dry pan over medium heat until lightly golden, being careful not to burn them.
Adjust the spice level: Feel free to adjust the amount of curry paste to suit your taste. If you prefer a milder curry, start with less curry paste and add more to taste. You can also add a pinch of chili flakes for extra heat.
Don’t overcook the bananas: The key to a good banana curry is to cook the bananas just until they are tender, but not mushy. Add them at the end of the cooking process and simmer for only a few minutes.
Make it ahead: The curry can be made ahead of time and stored in the refrigerator for up to 2 days. Add the bananas just before reheating to prevent them from becoming mushy.

Serving & Storage Suggestions

Serve the Coconut, Chicken and Banana Curry hot, garnished with fresh coriander and a wedge of lemon. The lemon juice adds a bright acidity that balances the richness of the curry. Boiled rice is the perfect accompaniment, but you can also serve it with naan bread or roti.

Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, or in the microwave, until heated through. Add a splash of water or chicken stock if the sauce has thickened too much. While freezing is possible, the bananas may become mushy upon thawing. It’s best to add fresh bananas when reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	568.8 kcal	N/A
Calories from Fat	297 g	52%
Total Fat	33.1 g	50%
Saturated Fat	13.3 g	66%
Cholesterol	170.4 mg	56%
Sodium	321.8 mg	13%
Total Carbohydrate	35.7 g	11%
Dietary Fiber	6.8 g	27%
Sugars	16.6 g	N/A
Protein	35.9 g	71%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegan Version: Substitute the chicken with chickpeas or firm tofu for a vegan option. Use coconut cream instead of double cream and ensure your curry paste is vegan-friendly.
Mild Curry: Use a mild curry powder or paste instead of a hot one. You can also add a dollop of plain yogurt or coconut yogurt to further mellow the flavors.
Spicy Curry: Add a pinch of chili flakes or a chopped fresh chili to the curry while it’s simmering for extra heat.
Add Vegetables: Feel free to add other vegetables to the curry, such as bell peppers, spinach, or green beans.
Use Different Nuts: Replace the ground almonds with cashew nuts or macadamia nuts for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use frozen chicken thighs for this recipe?
A: Yes, you can use frozen chicken thighs. Make sure to thaw them completely before cooking and pat them dry to ensure they brown properly.

Q: Is this curry suitable for people with nut allergies?
A: No, this curry contains ground almonds. If you have a nut allergy, you should avoid this recipe or find a nut-free alternative.

Q: Can I make this curry in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the chicken and onions in a pan first, then transfer them to the slow cooker along with the other ingredients (except the bananas and cream). Cook on low for 6-8 hours, or on high for 3-4 hours. Add the bananas and cream in the last 30 minutes of cooking.

Q: What can I use instead of double cream?
A: If you don’t have double cream, you can use coconut cream for a richer, more intensely coconutty flavor. Alternatively, you can use half-and-half or regular cream, but the sauce will be slightly less thick and rich.

Q: Can I use different types of bananas?
A: While Cavendish bananas (the standard type) work best due to their texture and sweetness, you can experiment with other varieties like plantains (slightly less sweet, more starchy, add them earlier in cooking). Just be mindful of the sweetness level and adjust accordingly.

Final Thoughts

This Coconut, Chicken and Banana Curry is more than just a recipe; it’s a culinary hug, a comforting reminder of simpler times. It’s an invitation to embrace the unexpected and discover the delightful harmony of sweet and savory. I urge you to try this recipe and experience the magic for yourself. Don’t hesitate to adjust it to your liking, experiment with different variations, and share your feedback. Pair it with a crisp Sauvignon Blanc or a refreshing mango lassi for a truly unforgettable meal. Happy cooking!

Coconut, Chicken and Banana Curry Recipe