Brilliant English Style Chicken Banana Curry
The English have a had long love of Indian cuisine dating back to the Crusades. This is a quick and mild currie for those who can't take the heat.
Servings 4 servings
Ingredients
- 1 pound boneless chicken, cut into 1 inch pieces
- 2 cups chicken stock
- 2 tbsp. vegetable oil
- 1 large onion chopped
- 2 tbsp. mild curry powder
- 1 clove garlic minced
- 1 fresh bay leaf
- 1/2 tsp. salt
- 1 medium Granny Smith apple, diced
- 1/4 cup raisins
- 2 ripe bananas sliced
- 2 tbsp. fresh lime juice
- 1/4 cup chopped fresh parsley
- 1 1/2 tbsp. Flour
Instructions
- Sweat the onions (cook on low heat until they are translucent) in a small amount of vegetable oil. Add the curry powder and cook for fiveminutes. Then add the garlic, bay leaf and chicken stock, stirring as you go. Bring to a boil for 3minutes.
- Add the apple, raisins, salt and reduce the heat, simmering for a fewminutes.
- While the sauce is simmering, toss the chicken pieces in the flour.
- Heat vegetable oil in a large pan. Brown the chicken and then add the sauce.
- Simmer for 10 minutes and then add the bananas, parsley. Heat for a few more minutes and then serve.
- Serve over white rice, preferably basmati.