About this recipe:This is an Indian-style chicken curry dish but but the banana and sweet potato add a natural sweetness and a Caribbean twist!
For the spice blend
1 tablespoon turmeric
2 tablespoons garam masala
1 tablespoon cumin
2 teaspoons garlic granules
2 teaspoons cinnamon
1 tablespoon chilli powder or dried chilli flakes
For the curry
6 chicken thighs
salt and pepper, to taste
2 tablespoons vegetable oil
3 small onions, peeled and diced
2 large carrots, peeled and cubed
4 medium potatoes, peeled and cubed
1 litre coconut milk
400g sweet potato, peeled and cubed
200g butternut squash, peeled and cubed
1 large courgette, diced
60g palm sugar, or to taste
3 large ripe bananas
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 220 C / Gas 7.
To make the spice blend: Stir turmeric, garam masala, cumin, garlic granules, cinnamon and chilli together in a bowl until well mixed. Set aside.
Season chicken thighs with salt and pepper; roast in preheated oven for 30 minutes. Remove from the oven and set aside to rest.
Heat oil in a large, heavy based saucepan over high heat. Add onion and cook for 5 minutes; reduce heat slightly then add half of the spice blend. Cook for another 2 or 3 minutes to release the flavour. At this point, add 125ml or so of water to stop spice blend from burning.
Stir in carrots and potatoes; cook for 10 minutes. Add coconut milk and bring to a simmer. Stir in sweet potato, butternut squash and courgette.
Add the rest of the spice blend and palm sugar. Transfer the roasted chicken thighs carefully into the saucepan ensuring that the chicken is covered with the sauce. Add the banana and simmer for 30 minutes.
Serve with rice if you wish and garnish with a few slices of banana.