Coconut, Chicken And Banana Curry

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 divide between 4 plates and serve each with boiled rice, a sprinkle of fresh coriander and a wedge of lemon for squeezing over.