An exotic tomato-based curry of chicken thigh or breast fillets with onion, chillies, Zanzibar
Curry blend, ground cloves and sliced banana.
2 tbsp vegetable oil
1 onion, finely chopped
500g chicken thigh or breast fillets, cut into chunks
Green chillies, finely chopped, optional
Salt & pepper to taste
1-1½ tbsp Spice Fusion Zanzibar Curry blend
½ tsp ground cloves
400g can chopped tomatoes
1-1½ cups water
2-3 firm green bananas
Heat the oil in a heavy-based saucepan and sauté onion until golden brown.
Add chicken and cook until browned on all sides, then stir in the chillies, if using, Zanzibar Curry
and ground cloves, and saute until spices are fragrant, 1-2 minutes.
Add tomatoes and water to just cover the chicken and simmer, uncovered, for around
30 minutes, stirring occasionally. The sauce should be reduced considerably.
Peel and slice the bananas and add to the pot. Cook for another 5 minutes or so, until
both the chicken and bananas are tender. Add salt and pepper to taste.
