Chicken-Banana Curry
Healthy, because
Even smarter
The Chicken Banana Curry not only takes you to India in a culinary sense - the mix of magnesium, potassium and phosphorus turns the banana into pure nerve food, which can alleviate stress symptoms such as nervousness and sleep disorders.
It is best to serve natural or whole grain rice with the chicken and banana curry, as natural rice is not peeled, silver skin and sprouts are preserved. This provides extra vitamins, minerals and fibre!
Ingredients
- Ingredients
- 400 grams Chicken breasts
- 2 Banana (not too ripe)
- 2 Tbsps raisins
- 3 Tbsps blanched almonds (chopped and toasted)
- 1 onion
- 2 garlic cloves
- 1 pc ginger (3-4 cm)
- 2 small carrots
- 2 tsps Turmeric
- 1 tsp Chili powder
- 1 tsp Garam Masala
- 2 red chili peppers
- Ghee (or clarified butter)
- 250 grams Yogurt (0.1% fat)
- salt
- cilantro
Preparation steps
Soak the raisins in hot water. Dice chicken breast. Peel onion, garlic, and ginger and chop finely. Peel carrot and cut into sticks. Peel banana and slice.
Fry chicken in 2 tablespoons ghee in a pan until golden brown over high heat for 2-3 minutes while stirring. Remove meat and set aside. Add a little more ghee to pan and saute onion over medium heat, then add the ginger and carrots. After 2-3 minutes add the garlic and spices and cook, stirring constantly. Add the yogurt and 150 ml (approximately 1/2 cup). Season with salt and simmer gently for about 5 minutes.
Add the chicken, bananas, drained raisins, chile peppers and the almonds. Simmer over low heat for 15 minutes. Season again with salt and garnish with cilantro. Serve immediately, with rice if desired.
