Chicken Banana Coconut Curry

 Chicken Banana Coconut Curry


1 tsp garam masala 
1 tbsp vegetable oil
8 chicken thighs, skinless and boneless
1 tsp salt
1/2 tsp pepper
2 chillies, chopped 
1 onion, chopped 
2 tomatoes, chopped
1 red capsicum, sliced long ways in medium strips
2 ml chicken stock
150 ml cream
25 g ground almonds
150 ml Turmeric Coconut Banana Chutney
1 tbsp coriander, chopped


Boiled white Basmati rice


  1. In a bowl, combine the chicken, garam masala, salt and pepper.
  2. Preheat the oil in a large pan and add the chicken and onion—cook for 10 minutes, stir and cook until golden brown.
  3. Add the tomatoes, capsicum, chillies, coriander and cook for 2 minutes.
  4. Pour in the stock and chutney—bring to the boil and simmer for 10 minutes.
  5. Stir in the cream and almonds—simmer on a low heat for 20 minutes.
  6. Serve in a bowl with Basmati rice.