Bananas have that kind of subtle sweetness that goes perfectly with the spices found in curry. They are also a great pairing with coconut milk. I think of this as sort of a blend of Caribbean & South Asian. It may just be one of the best curries I've thrown together to date.
This is a curry that comes together really quickly with the chicken braising in the sauce. I went the easy route & just used a good curry powder but feel free to blend your own spices. If you want a little more banana texture to it slice a firmer banana in at the end.
Chicken & Banana Curry
(We ended up with a little more sauce than needed so you could easily add at least two more thighs to this.)
1 T vegetable oil
1 medium yellow onion, cut into wedges
2 T curry powder
1 t coriander
1/4 t cinnamon
2 over ripe bananas
2 c chicken stock
2 T brown sugar
1 T lime juice
salt & pepper
4 chicken thighs, bone-in but skinless
5.5 oz coconut milk
In a large heavy pot heat the oil over medium-high heat. Add the onion & cook until translucent. Add the curry powder, coriander & cinnamon. Stir for 1 minutes. Add the bananas & mash. Stir in chicken stock, brown sugar & lime juice. Add a few (or many) dashes of Sriracha, depending on your heat tolerance. Season with a big pinch of salt & a few grinds of pepper. Add the chicken thighs & bring to a boil. Reduce heat, cover & simmer for 30 minutes.
Stir in the coconut milk. Let simmer uncovered while cooking rice, about 20 minutes. Check for seasoning & adjust as needed.
Serve over hot rice.
Makes 3 - 4 servings
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