Chicken Curry With Bananas Raisins And Peanuts Food

CHICKEN AND BANANA CURRY

Steps:

• For the marinade: Combine the yogurt, cilantro, ginger, garlic and some salt and pepper in a food processor. Blend until smooth. Pour the marinade into a large resealable bag. Rinse and pat dry the chicken and place in the bag with marinade. Mix around and refrigerate for 24 hours.
• For the chicken: Add the almonds to a pan over medium-high heat. Keep stirring until the nuts become golden in color, 7 to 10 minutes. Once they toast, remove from the pan and set aside.
• Heat the olive oil in a large frying pan over medium heat. Add the garlic and saute for until golden, 2 minutes. Throw in the onions and saute for 8 more minutes. Remove the onions and set aside, reserving the oil.
• Wipe down the marinated chicken and cut into bite-size pieces. Pour the flour on a plate and mix in a big pinch of salt and freshly cracked pepper. Toss the chicken pieces in the flour to lightly coat. Fry the chicken over medium heat in the same pan and oil as you cooked the onions, until golden brown on all sides, about 10 minutes. Set aside.
• For the curry sauce: Heat a small pan over medium heat. Add the hot curry powder and stir often until fragrant about 30 seconds. Heat a large saucepan over medium heat. Add 1 1/2 cups water, the toasted curry spice, raisins, chutney, brown sugar, turmeric, lemon juice and the toasted almonds. Stir and bring to a simmer.
• Whisk together the stock and flour in a measuring cup to make a thickener, and then pass through a sieve to remove any flour chunks.
• Add the thickener to the curry sauce and mix well. Turn the heat down to medium-low and add the sauteed onions and garlic, the crisped chicken and salt and pepper to taste. Cook for 30 minutes.
• Ladle some chicken curry onto a plate and serve with sliced ripe bananas and sweet shredded coconut.

COCONUT, CHICKEN AND BANANA CURRY

Steps:

• Mix together the chicken pieces, garam masala and some salt and pepper. Heat the oil in a large pan and add the chicken and onion and cook for 10 minutes, stirring occasionally until golden brown.
• Add the tomatoes and cook for 2 minutes until beginning to soften. Pour in the stock, stir in the curry paste, then bring to the boil and simmer for 10 minutes.
• Stir in the cream, almonds and coconut. Peel the bananas and cut into 2cm thick slices. Add to the pan, Season with salt and pepper to taste and simmer for 5 minutes until the bananas are just tender.
• Divide between 4 plates and serve each with boiled rice, a sprinkle of fresh coriander and a wedge of lemon for squeezing over.

GREAT CURRY IN A HURRY

Steps:

• Melt butter in heavy medium skillet over medium-high heat. Season chicken with salt and pepper and sauté until just cooked through, about 5 minutes per side. Transfer chicken to plate. Pour off all but 1 tablespoon drippings. Add curry powder to skillet and stir until fragrant, about 30 seconds. Add brandy and cook until almost evaporated, standing back in case brandy ignites. Mix in flour. Add broth, cream and chutney and stir until smooth. Increase heat and boil 2 minutes, stirring constantly, until sauce coats spoon lightly. Return chicken and any collected juices to skillet. Cook just until chicken is heated through, about 2 minutes. Season with salt and pepper to taste.

CHICKEN CURRY WITH BANANAS, RAISINS AND PEANUTS

Steps:

• In a large pan over medium heat, sauté the onion for 8 minutes, until translucent, stirring frequently. Add the ginger and the garlic, and sauté another 2 minutes. Add 1/2 teaspon salt. Push the vegetables to the side. Add the chicken to the empty space you created. Sprinkle with salt and let chicken brown slightly, 2-3 minutes a side, flipping once. (This doesn't have to be perfect.) Add the curry powder, coriander, turmeric, and cayenne, and stir them into the chicken and onions, until fragrant. Add the raisins, coconut milk, and water. Bring the stew to a boil, then cover and lower the heat so it simmers, and let cook for 5 minutes. Remove the cover and cook 5 more minutes. Stir in the lemon juice and cilantro and fish sauce if using. Add the banana slices and gently stir them in, letting them warm for about 2 minutes. Be careful not to smush them. Taste for salt, adding more if needed. Serve the curry over rice with the chopped peanuts on top.

CURRIED CHICKEN WITH APPLES AND BANANAS

Steps:

• In a large saucepan, heat 1 tbsp of the oil over med high heat.
• Add half of the chicken pieces and cook, turning once, until brown. Repeat with the remaining oil and chicken.
• Transfer chicken to a plate and set aside.
• Reduce heat to medium and add onions and garlic; cook for 5 minutes or until soft.
• Stir in curry powder, turmeric, cumin and coriander; saute for 1 minute.
• Add apples, bananas, tomatoes and chicken stock.
• Bring to a boil. Reduce heat and simmer uncovered, stirring frequently for 5 minutes or until liquid is reduced by half.
• Return chicken to pan and simmer for 30 minutes or until juices run clear.
• Stir in yogurt; simmer for 15 minutes stirring occasionally.

CHICKEN CURRY WITH APPLES

Steps:

• In a large non-stick pot, heat canola oil.
• Salt and pepper the chicken, and brown it in oil.
• Remove chicken.
• Add apples, onions, garlic, curry and cumin.
• Saute, stirring, 5 minutes.
• Add broth and raisins.
• Bring to a boil.
• Add rice and chicken.
• Cover, reduce heat and simmer until rice is tender, about 60 minutes.
• Serve with condiments such as chutney, chopped peanuts, toasted coconut, minced cilantro or sliced scallions.

CHICKEN WITH BANANA CURRY SAUCE - CARIBBEAN

Steps:

• Heat the oven to 450°. In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and 1/4 cup of the water.
• Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.
• Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.
• Serve with steamed rice.