Chicken Banana Korma Curry

Almonds and Poppy Seeds for the Korma touch.

At first the combination sounds weird, but it is tasty and not sweet at all. I bought a bunch of bananas from thr French Antilles islands and wanted to cook with them. Chicken breast was bought the same day. Pinterest came to the rescue. Just search chicken and banana and a couple of recipes pop up.

The cooking process is divided in 3 steps, or 4 when you have to cook the rice too. But I had leftover rice in the fridge.

First step is dry toasting the split almonds in a pan, then diving them in two portions.

Second step is the base of the sauce. Use a blender with enough capacity for banana, garlic, 1/2 of the almonds, coconut cream, tomato passata, water, ginger. Give all of it a good blizz to make a thin cream.

Third step is to season the bigger chicken breast pieces, make them double the bite size. That keeps them from drying out while cooking in the sauce. Cut the onion in strips and use Ghee to brown the chicken pieces and get the onions soft.

Now thin pieces of carrot and celery go in.

Add the spices to cook 1 minutes and then pour in the blended banana sauce. Give it a good stir and on medium heat without a lid reduce the sauce to a more creamy condition. After 5 min add the the almonds and the poppy seeds. Cook an other 5 minutes. Finish with lime or lemon juice.

Serve with rice.

Ingredients:

400 g inner chicken breast filets

200 g coconut cream

150 g tomato passata

1 carrot

2 celery stalks

2 tbsp Ghee

1 yellow onion

2 garlic cloves

2 tsp tumeric

2 tsp mild curry powder

1 tsp chili flakes

Salt and pepper

50 g split almonds

2 zbsp poppy seeds

1 lemon

Rice