How to make it

  • Chop the chicken into either cubes or strips depending on how you like it. I prefer chunks so I cube it and pop it into a large bowl. Next chop the onion and chilli finely and mix into the chicken; it is best to use your hands but if you can't face it then use a wooden spoon.
  • Now you need to add the spices. Mix all the dry spices together and mix well into the meat and onions. Then add the lime zest and squeeze the juice over and mix. Cover the whole lot with Clingfilm and pop into the fridge; it is best left overnight but just leave it as long as you can. If you cannot be bothered with all the spices just use a good quality curry powder. I find a medium Jamaican curry powder or a Thai curry powder are the best to use.
  • When you are ready to cook you just need to heat about 3 teaspoons of oil, I use olive oil but use whatever you like, in a large frying pan or better still a wok. When the oil has just started to smoke add the meat/spice mixture. You need to stir this quite a bit as the spices can catch on the pan but don't worry too much. Keep on going until the meat has lost that raw appearance and has just started to brown.
  • Now you need to add the broken up coconut cream and the hot water or just pour in the tin of coconut milk and the water. Either way you now need to bring the heat down low and pop a lid on the pan. If you are using it, now is the time to add the banana. I know it might seem weird adding bananas to curry but it really does work and I strongly suggest trying it. If you are really unsure and don't want to waste all the food simply chop a little piece of banana onto a spoon of curry and try it that way. Simmer away for about 20 minutes while you cook the rice. Just before serving mix in the chopped coriander and serve.

Reviews & Comments 2

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  • mareelouise 10 years ago
    This sounds delicious- can't wait to try it!
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  • jabec 11 years ago
    Wow bananas, yum. That must make it nice and creamy. I can't wait to try it.
    Was this review helpful? Yes Flag

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