The heat from the Madras Curry blend is balanced beautifully in this chicken curry by the
sweetness of bananas and coconut and the cooling addition of cream.
2 tsp garam masala
500g chicken thigh or breast fillets, cubed
2 tbsp coconut or vegetable oil, divided
1 medium onion, finely sliced
2 tomatoes, diced
1 tbsp Spice Fusion Madras Curry blend
1 tsp crushed garlic
100ml chicken stock
30g ground almonds
25g desiccated coconut
1 large, firm banana, peeled and diced
Sprinkle garam masala over chicken and set aside.
Mix together the Madras Curry blend, garlic and 1 tbsp of the oil to make a thick paste; set aside.
Heat remaining tablespoon of oil in a large pan, add the chicken and onion and cook for
10 minutes until golden brown on all sides.
Add the tomatoes and cook for 2 minutes until they are beginning to soften.
Stir in the stock and curry paste then bring to the boil, reduce heat
and simmer for 10 minutes or until chicken is cooked.
Add cream, ground almonds, coconut and banana.
Season with salt and black pepper and cook for a further 5 minutes to heat through.