Chicken and banana sauce curry

Name: Chicken and banana sauce curry | Asda Good Living
Total time: 50 min
Yield: 4
Cuisine: Caribbean
Ingredients: 1 large Banana, roughly chopped, for the sauce paste; 1 Onion, roughly chopped, for the sauce paste; 25g piece Ginger, peeled and chopped, for the sauce paste; 2 cloves Garlic, chopped, for the sauce paste; 1 tbsp Vegetable Oil; 1 Onion, thinly sliced; 500g pack Skinless Boneless Chicken Thigh Fillets, cut into chunks; 2 tbsp medium Curry Powder; 1 tsp Ground Coriander; ½ tsp Ground Cumin; 400g tin Light Coconut Milk; 1 Banana, sliced; 1 Lime, zested, half juiced and the rest cut into wedges; 2 x 250g pouches Brown Basmati Rice, to serve; Fresh Coriander leaves, to serve

Trust us on this one – you’ll love it. Adding this fruit creates a deliciously thick sauce with a hint of sweetness, perfect if you’re shy of the heat.

By Asda Good Living,15th June 2023

Cook: 50 Mins

Serves: 4

Price: £2.31 per serving

Nutritional Information

Each 404g serving contains

Energy
9288kj
549kcal

27%

Fat
23.4g

High
33%

Saturates
10.1g

High
51%

Sugars
15.8g

Low
18%

Salt
0.28g

Low
5%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2299kj/549kcal

Ingredients

1 large Banana, roughly chopped, for the sauce paste

1 Onion, roughly chopped, for the sauce paste

25g piece Ginger, peeled and chopped, for the sauce paste

2 cloves Garlic, chopped, for the sauce paste

1 tbsp Vegetable Oil

1 Onion, thinly sliced

500g pack Skinless Boneless Chicken Thigh Fillets, cut into chunks

2 tbsp medium Curry Powder

1 tsp Ground Coriander

½ tsp Ground Cumin

400g tin Light Coconut Milk

1 Banana, sliced

1 Lime, zested, half juiced and the rest cut into wedges

2 x 250g pouches Brown Basmati Rice, to serve

Fresh Coriander leaves, to serve

Method

To make the sauce paste put all the ingredients into a blender and whizz to a thick purée.

Meanwhile, heat the oil in a large pan over a medium high heat and brown the onion and chicken all over for 3–4 mins. Once browned, remove from the pan with a slotted spoon.

Stir in the curry powder, coriander and cumin and cook for 30 secs, until fragrant. Stir in the sauce paste and coconut milk and scrape up any bits that have stuck to the bottom. Return the chicken and onions to the pan. Bring to the boil, turn down to a simmer, cover and cook for 20 mins, stirring occasionally to stop it sticking to the bottom.

Add the sliced banana, cover again and cook for another 10 mins. Season to taste and add the lime juice. Cook the rice according to pack instructions and serve in bowls, topped with the curry, lime zest, wedges and coriander leaves.

Leftovers tip: Add any leftover roast veg you have – courgettes or peppers would work well.