Chicken and banana korma recipe
This easy chicken korma recipe is quick to prepare and deliciously creamy, yet it only includes a few spoonfuls of yogurt. The secret is the added banana, which although may sound unusual, adds a wonderful sweetness and melts into the sauce as it cooks. See method
- 1 onion, peeled and chopped
- 2cm piece root ginger, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 1 tbsp olive oil
- 4tbsp korma paste
- 600g skinless chicken breasts, cut into cubes
- 30g ground almonds
- 2 bananas, peeled and diced
- 400ml chicken stock
- 3 tbsp natural yogurt
- 2tbsp chopped coriander
- 2tbsp flaked almonds, toasted
- rice to serve
Each serving contains
of the reference intake
- Place the onion, garlic and ginger into a small blender and blend into a paste. Place the paste in a pan with the olive oil and cook for 2-3 minutes.
- Stir in the korma paste and cook for a further 3-4 minutes, before adding the chicken pieces, ground almonds, bananas and stock. Cover and simmer for 10 minutes, until the chicken is cooked through and its juices run clear when the meat is pierced.
- Remove from the heat and stir in the yogurt then season and sprinkle with the chopped coriander and flaked almonds and serve with rice.
Freezing and defrosting tip:
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
Tomato and stock based curries freeze especially well. Results can vary more with curries containing coconut milk or double cream. They are still fine to eat - both coconut milk and double cream freezes just fine - but they can look a bit grainy.
See more Banana recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.