Chicken and Banana Curry

We all equate food with memories of home, our mum’s cooking, meals with friends, and so on – all building to a sense of food nostalgia.This recipe is one that our mum used to cook when we were children, and it always reminds us of home and family. The secret to this wonderful curry is the added banana.

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Shemin's Mild Indian Curry Paste

A gently spiced curry paste made using our family recipe and carefully balanced spices. Warm, aromatic and full of flavour without heat, allowing the natural spices to shine. Perfect for comforting homemade curries the whole family can enjoy.

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Mild

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Gluten free Dairy free

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Medium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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£6.50

Ingredients

1 onion, sliced
100g Shemin’s Indian Curry Paste (Chilli-Free, Mild, Medium or Hot)
800g chicken thigh fillets, diced
400ml tin chopped tomatoes
3 medium sized bananas, sliced
400ml tin coconut milk
lime juice to taste
handful fresh coriander, chopped

How to make Chicken and Banana Curry

Heat 1 tbsp oil in a pan and gently fry the onions until browned, around 10 minutes.
Add Shemin’s Indian Curry Paste and a splash of water, and cook on a gentle heat for 3 minutes.
Add the chicken thighs and coat in the curry paste mixture, stir for around 5 minutes.
Pour in the chopped tomatoes and let the mixture simmer for 10 minutes. Then add the coconut milk and half the bananas to the curry. Bring to the boil, and cook with the lid off for 15-20 minutes until the sauce has thickened and the chicken is cooked through.
Before serving, season to taste, stir in the rest of the bananas, fresh coriander and lime juice to taste.
Serve with rice and naan breads.

TIP: This recipe would be delicious if you replaced the chicken with quorn for vegetarians

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Chicken and Banana Curry

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