Chicken Banana Curry

Ingredients

• 2 tbsp raisins
• 400 g chicken breast fillet
• 2 Bananas
• 1 onion
• 2 Garlic cloves
• 2 small carrots
• 1 piece ginger (about 3–4 cm)
• 2 tbsp butter
• 2 tsp turmeric
• 1 tsp chili
• 2 tsp curry powder (Garam Masala)
• 250 g Greek yogurt
• Salt
• 2 red chilies
• 3 tbsp chopped and roasted almonds
• 2 sprigs coriander leaves

Instructions

1. 1.

   Soak raisins in a little hot water. Cut chicken breast fillet into small pieces. Peel bananas and slice them. Peel onion and garlic and finely chop. Peel carrots and cut into sticks. Peel ginger and finely chop.

2. 2.

   Heat butter in a pan and brown the chicken pieces over high heat for 4–5 minutes while stirring. Remove the chicken from the pan and set aside.

3. 3.

   Add remaining butter to the pan and sauté the onion until translucent. Then add ginger and carrots and cook briefly. After 2–3 minutes, add garlic and all spices. Stir over medium heat, then add yogurt and 150 ml water. Season with salt and simmer for about 5 minutes at medium heat.

4. 4.

   Halve the chilies lengthwise, remove seeds, wash and chop. Add chili, chicken, bananas, drained raisins and almonds to the pan. Simmer the Chicken Banana Curry on low heat for 15 minutes. Taste again with salt and serve garnished with coriander leaves. Serve with rice.