Banana Chicken Curry

Banana chicken curry is popular in many African countries and is usually made with green plantain bananas, which are a staple food in many west african countries. If you can't get hold of them 

use common green bananas instead. As bananas ripen they become softer and sweeter. So the greener they are the less sweetness they will add to the curry. Although it doesn't look like it in the picture I was able to get a batch of quite greenish bananas. You will notice that they are harder to peel und I usually use a knife to help me strip the peels of the hard fruits.

Preparation time: 15 minutes 
Cooking time: at least 70 minutes
Resting time: 0 minutes
Total time needed: at least 1 H 25 minutes
Grade of Difficulty: standard


Serves 4

Banana Chicken Curry

  • 750 gram / 1.65 lbs. chicken breast fillets, cut into cubes or strips
  • 3 tbs. coconut oil
  • 4 green bananas, halved
  • 3 ripe tomatoes, quartered
  • 1 large onion, sliced
  • 2 spring onions / scallions, cut into thin rings
  • 3 large cloves of garlic, chopped fine (optional)
  • 1 cup chicken broth
  • 1 tbs. red masala paste (optional - use 3 red seeded and chopped cayenne chillies instead)
  • 1 tsp. cumin powder
  • 1 tsp. black mustard seeds
  • 1 tbs. madras curry or other hot curry powder of your choice
  • 1 tsp. turmeric powder
  • 3 green cardamon pods, crushed
  • 3 fenugreek leaves
  • 3 curry leaves
  • 1 bay leave
  • 1 tsp. salt (or to taste)
  • Handful chopped fresh coriander leaves
  • Handful chopped fresh dill


  • Add bananas, tomatoes, spring onions and masala paste (or chillies) to a food processor and blend into a thickish paste. Cover with a cloth and put aside for a short while 
  • Place a large skillet on the stove and switch the plate to medium hot heat
  • Add oil and once it is hot add onion rings, cover with lid and braise them for 6 to 8 minutes or till they are beginning to brown, stirring them regularly
  • Add chicken pieces and fry for about 5 minutes turning them several times
  • Add garlic, cumin, turmeric, mustard seeds, curry powder, cardamon, curry leaves, fenugreek leaves, bay leaf, salt, chicken broth and banana tomato paste to the skillet, stir briefly and partially cover with lid
  • Once curry is beginning to boil again, reduce the heat and gently simmer for 50 minutes, stirring it a few times during that time
  • Add chopped dill, stir briefly, cover with lid and let curry simmer for another 5 minutes
  • Switch of stove  garnish with coriander leaves and serve banana chicken curry hot with a bowl of steamed rice

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