Green Banana Chicken Curry
|Ground turmeric||1 Teaspoon|
|Green bananas||10 , peeled|
|Vegetable oil||2 Tablespoon|
|Spring onions||3 , chopped|
|Finely grated fresh ginger||1 Tablespoon|
|Fresh red chilies||2 Small, seeded and chopped|
|Coconut milk||12 Fluid Ounce (1 1/2 Cups, 375 Milliliter)|
|Sultanas||1 1⁄2 Ounce (45 Gram)|
|Roasted cashews||1 Ounce (30 Gram)|
|Chicken breast fillets||6 , cut into thin strips|
1. Combine salt and turmeric and rub over bananas.
2. Heat oil in a wok over a medium heat, add bananas and stir-fry for 5 minutes or until brown. Remove bananas from pan and drain on absorbent kitchen paper.
3. Add spring onions, ginger and chillies to pan and stir-fry for 2 minutes or until mixture is soft. Stir in coconut milk, cinnamon, sultanas, cashews and chicken and bring to simmering. Simmer, stirring occasionally, for 20 minutes.
4. Slice bananas, return to pan and simmer, stirring occasionally, for 10 minutes or until chicken is tender. Remove cinnamon stick before serving.