Name: Banana Chicken Curry (Korma)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 20 g almond flakes; 0.5 item banana; 80 g coconut cream; 1 clove garlic; 40 g tomato purée; 60 ml water; 5 g ghee; 0.5 item yellow onion; 7.5 g ginger; 100 g chicken meat; 25 g carrot; 1 g turmeric powder; 1 g mild curry powder; 0.5 g chilli flakes; 0.5 item cinnamon stick; 0.5 item bay leaf; 0.5 g fennel seeds; 0.5 g salt; 7.5 ml lime juice; 25 g frozen peas

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Banana Chicken Curry (Korma)

Banana Chicken Curry (Korma)

A unique twist on traditional Indian korma, combining tender chicken with sweet and creamy banana.

Source

Ingredients:

20
g
almond flakes
0.5
item
banana
80
g
coconut cream
1
clove
garlic
40
g
tomato purée
60
ml
water
5
g
ghee
0.5
item
yellow onion
7.5
g
ginger
100
g
chicken meat
25
g
carrot
1
g
turmeric powder
1
g
mild curry powder
0.5
g
chilli flakes
0.5
item
cinnamon stick
0.5
item
bay leaf
0.5
g
fennel seeds
0.5
g
salt
7.5
ml
lime juice
25
g
frozen peas

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Instructions:

Add almond flakes to a medium frying pan and heat over medium heat. Cook for about 2 minutes, stirring frequently, until toasted and golden brown. Remove to a bowl.
Place banana, coconut cream, garlic, tomato purée, and water in a food processor. Add half of the toasted almond flakes (reserve the rest for later). Process until smooth.
Heat ghee in a heavy-based saucepan over medium heat. Add onion and sauté for two minutes, then add ginger and stir through for about 30 seconds.
Add chicken and carrots to the pot and stir through. Then, add all of the spices and salt, and stir until well combined. Pour the coconut banana mix into the saucepan, add lime juice, stir and bring to boil. Cover with a lid, turn the heat to medium-low and cook for 15 minutes.
After 15 minutes, add the thawed-out peas, stir, uncover and cook for a further 5 minutes.
Serve topped with the remaining almonds and fresh coriander or mint.

Nutrition	Per Serving 488 g	Per 100g
Energy	764.5 kcal	157 kcal
Protein	41.2 g	8.4 g
Fibre	8.4 g	1.7 g
Salt	0.3 g	0.1 g
Sugar	15 g	3.1 g
Carbohydrates	41.9 g	8.6 g
Fat	53.3 g	10.9 g

Environmental	Per Serving 488 g	Per 100g
CO2	1.1 kg	0.2 kg
Water	1.2 l	0.2 l

20
g
almond flakes
0.5
item
banana
80
g
coconut cream
1
clove
garlic
40
g
tomato purée
60
ml
water
5
g
ghee
0.5
item
yellow onion
7.5
g
ginger
100
g
chicken meat
25
g
carrot
1
g
turmeric powder
1
g
mild curry powder
0.5
g
chilli flakes
0.5
item
cinnamon stick
0.5
item
bay leaf
0.5
g
fennel seeds
0.5
g
salt
7.5
ml
lime juice
25
g
frozen peas

Add almond flakes to a medium frying pan and heat over medium heat. Cook for about 2 minutes, stirring frequently, until toasted and golden brown. Remove to a bowl.

Place banana, coconut cream, garlic, tomato purée, and water in a food processor. Add half of the toasted almond flakes (reserve the rest for later). Process until smooth.

Heat ghee in a heavy-based saucepan over medium heat. Add onion and sauté for two minutes, then add ginger and stir through for about 30 seconds.

Add chicken and carrots to the pot and stir through. Then, add all of the spices and salt, and stir until well combined. Pour the coconut banana mix into the saucepan, add lime juice, stir and bring to boil. Cover with a lid, turn the heat to medium-low and cook for 15 minutes.

After 15 minutes, add the thawed-out peas, stir, uncover and cook for a further 5 minutes.

Serve topped with the remaining almonds and fresh coriander or mint.