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🍽️ Creamy Chicken Banana Curry

440 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp raisins
• 400 g chicken breast fillet
• 2 bananas
• 1 onion
• 2 garlic cloves
• 2 small carrots
• 1 piece ginger (approx. 3–4 cm)
• 2 tbsp butter
• 2 tsp turmeric
• 1 tsp chili
• 2 tsp curry powder (Garam Masala)
• 250 g Greek yogurt
• salt
• 2 red chili peppers
• 3 tbsp almond kernels (chopped and roasted)
• 2 stalks cilantro

Instructions

1. 1. Place the raisins in a bowl and cover them with hot water to let them plump up.
2. 2. Rinse the chicken breast fillet and cut it into small, bite-sized cubes.
3. 3. Peel the bananas and slice them into thick rounds.
4. 4. Peel the onion and the garlic, then chop both ingredients very finely.
5. 5. Peel the carrots and cut them into small sticks or cubes.
6. 6. Peel the ginger and chop it finely as well.
7. 7. Heat the butter in a large pan.
8. 8. Fry the chicken pieces over high heat for 4 to 5 minutes until golden brown, stirring constantly.
9. 9. Remove the meat from the pan and set it aside on a plate.
10. 10. Add the remaining butter to the same pan.
11. 11. Sauté the chopped onion in it until soft.
12. 12. Add the chopped ginger and the carrot pieces and sauté them briefly.
13. 13. After 2 to 3 minutes, add the garlic and all the spices to the pan.
14. 14. Continue to sauté the mixture over medium heat, stirring occasionally.
15. 15. Stir the yogurt and 150 milliliters of water into the sauce.
16. 16. Season the sauce with salt to taste.
17. 17. Let the sauce simmer over medium heat for about 5 minutes.
18. 18. Halve the chili peppers lengthwise, remove the seeds, and rinse them.
19. 19. Finely chop the deseeded chili peppers.
20. 20. Add the chopped chili, the prepared chicken pieces, the banana slices, the drained raisins, and the almonds to the pan.
21. 21. Let the curry cook through over low heat for 15 minutes.
22. 22. Taste the finished curry and adjust the seasoning with salt if needed.
23. 23. Serve the curry garnished with fresh coriander leaves.
24. 24. Serve rice as a side dish to the curry.

Nutrition per serving

• kcal: 440
• Protein: 31 g · Fett/Fat: 20 g · Carbs: 34 g