Banana And Cashew Chicken Curry

A rich tasty curry, add a little more chilli if you like it hot and serve with the Banana Raita that you can find on our site.

Ingredients

  • 2 medium bananas
  • ½ can coconut milk
  • 1 cup roasted cashew nuts
  • 2 tablespoons oil
  • 2 onions, chopped
  • ½ inch ginger, finely chopped
  • 3 cloves garlic, chopped
  • 1 red chilli, chopped
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon each garam masala and ground coriander
  • 2 teaspoons curry powder
  • ½ teaspoon turmeric
  • 6-8 skinless chicken thighs (bone in)
  • 1 can chopped tomatoes
  • 1 cup water
  • Juice of 1 lime
  • 1 teaspoon salt
  • ½ cup thick plain yoghurt
  • Chopped coriander and extra cashew nuts to garnish

Serves 4-6

Method

  1. Blend banana, coconut milk and cashew nuts until nuts are mostly broken up. 
  2. Heat oil in a large pan or wok and cook onions until golden, about 5 minutes. 
  3. Add ginger, garlic, chilli and spices and cook a further 3 minutes. 
  4. Add chicken thighs, tomatoes, water, lime juice and salt. Simmer for 20 minutes or until chicken is cooked through. 
  5. Turn off heat and stir through yoghurt. Garnish with coriander and extra cashews. Serve hot with steamed rice.
Per Serve