Ingredients
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1 teaspoon garam masala
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1 tablespoon vegetable oil
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8 boneless skinless chicken thighs
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1 large onion, thinly sliced
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2 tomatoes, roughly chopped
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450 ml chicken stock
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2 tablespoons hot curry paste
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150 ml double cream
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50 g ground almonds
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25 g desiccated coconut
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2 large bananas
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2 tablespoons roughly chopped fresh coriander
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1 lemon, cut into wedges to garnish
Instructions
- Mix together the chicken pieces, garam masala and some salt and pepper. Heat the oil in a large pan and add the chicken and onion and cook for 10 minutes, stirring occasionally until golden brown.
- Add the tomatoes and cook for 2 minutes until beginning to soften. Pour in the stock, stir in the curry paste, then bring to the boil and simmer for 10 minutes.
- Stir in the cream, almonds and coconut. Peel the bananas and cut into 2cm thick slices. Add to the pan, Season with salt and pepper to taste and simmer for 5 minutes until the bananas are just tender.
- Divide between 4 plates and serve each with boiled rice, a sprinkle of fresh coriander and a wedge of lemon for squeezing over.