Chicken and banana korma

    1 hour

    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.

    24 people made this

    Serves: 4 

    • 1 large mild onion, roughly chopped
    • 1 large fresh red chilli, seeded
    • 5 cm (2 in) piece fresh root ginger, chopped
    • 3 garlic cloves
    • 2 tbsp sunflower oil
    • 1 tbsp garam masala
    • 450 ml (15 fl oz) chicken stock
    • 55 g (2 oz) ground almonds
    • 8 skinless boneless chicken thighs, about 450 g (1 lb) in total
    • 150 g (5½ oz) plain low-fat yogurt
    • 2 tsp cornflour
    • 2 large bananas
    • 2 tbsp chopped fresh coriander, plus extra to garnish
    • 2 tbsp toasted flaked almonds (optional)
    • Lime and apple raita
    • grated zest and juice of ½ lime
    • 2 red-skinned apples, cored and roughly chopped
    • 1 small red onion or 2 shallots, finely chopped
    • 2 tbsp finely chopped fresh coriander

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Put the onion, chilli, ginger and peeled garlic in a food processor and process to a smooth purée. Alternatively, very finely chop the onion, chilli, ginger and garlic with a sharp knife.
    2. Heat the oil in a large non-stick pan and fry the onion mixture for about 10 minutes or until softened, stirring more frequently towards the end of the cooking time to prevent the mixture from sticking.
    3. Add the garam masala and stir to mix. Pour in the stock and stir in the ground almonds. Add the chicken thighs. Cover the pan and leave to simmer gently for 25 minutes.
    4. Meanwhile, take 1 tbsp of the yogurt and place in a bowl with all the ingredients for the lime and apple raita. Stir to mix. Set aside.
    5. Mix the cornflour into the remaining yogurt. Add this mixture to the curry and simmer, stirring constantly, until thickened.
    6. Peel and slice the bananas, then add to the curry with the chopped coriander. Cook for just a few more minutes to warm the bananas. Serve the curry hot, sprinkled with chopped coriander and the toasted almonds, if using, with the raita alongside.

    Some more ideas

    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.

    Plus points

    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.

    Each serving provides

    B12, zinc * C, B2, B6, E, copper, potassium, selenium * B1, folate, niacin, calcium, iron

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    Reviews in English (4)


    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