This mild chicken and banana curry, enriched with almonds and yogurt, has a wonderfully smooth, creamy texture. Boneless, skinless chicken thighs add plenty of flavour, while being convenient to eat, quick to cook and quite low in fat. Serve with basmati rice and crispy grilled poppadoms or naan bread.
For a turkey and mango korma, replace the chicken with 450 g (1 lb) skinless turkey breast steaks, cut into cubes. At the end of the cooking time add 1 fresh mango, peeled and cut into cubes, and 1–2 tbsp mango chutney in place of the bananas. * For a banana raita, replace the apples with 2 chopped bananas. For extra heat, add ½ small fresh red chilli, finely chopped.
Almonds are a source of fibre, vitamin E and several minerals. They are also high in fat, although 87% of it is unsaturated. * Both bananas and apples provide fibre, and bananas are also a useful source of potassium, with 10% RNI in one fruit.
B12, zinc * C, B2, B6, E, copper, potassium, selenium * B1, folate, niacin, calcium, iron
Altered ingredient amounts. To make it spicier add double helping of Garam Masala and 1 tsp cayenne pepper - use veg stock instead of Chicken stock (seems to be overpowered with the Chicken Stock). - 14 Mar 2009
Wonderful recipe, the best curry I've ever made. I tweaked raita recipe, but just a little bit. Thanks a lot! - 15 Sep 2013
Very nice dish - bit too mild for me -see tweak above. - 14 Mar 2009