This is very loosely adapted from here, the original seems to have enough sauce for four or more serving so check everything if you’re using that and shame on you for not using mine! Dear Reader, the magician that is your pal Jack has somehow managed to create a new recipe from the same ingredients he uses all the time. Again. Seriously, I could do with something new, but for now I’ll work with what I have. I have quinoa flour coming so hopefully I’ll get some better photos of the Bread and Baps. Not to sound arrogant, but I’ve done as much as I can with quinoa flour, there really isn’t much I can think of making with it, still you never know what I’ll pull out of my hat. Today I’m either tantalising your taste-buds with my banana curry or I’m making you feel ill. There are two sides to the use of banana in savoury applications: Those who like it and those who are wrong.
Now, I do have a similar recipe, but since citrus is out that’s no longer an option for me. So instead of just re-workng that recipe I instead decided to work with the idea of almost raw banana, they’re just gently heated in the sauce here. It gives this incredibly sweet hit that works wonderfully alongside the warming spices and slightly sweet almond butter. The apples provide a crunch and a slight tartness. I just used an eating apple. The banana was a ripe one, I think ripe is best for the inherent sweetness. The sauce is different as the coconut milk starts to reduce right away, the almond thickening, but not too much or it’d make the whole thing stodgy. Almond butter is the least effective as a thickener of the three nut butter I use frequently. Cashew is first, then peanut and finally almond. I find almond butter can be oily which works well when used in conjunction with Indian spices, a lot of Indian gravies seem to favour the separation of oil so it might not be that strange. Coconut milk in a pot and pan is very different, I find it richer in the pan, but if it’s let split it’s unpleasant. It also doesn’t work well with too much additional oil, it makes the whole feel too slippery and gives an unpleasant mouthfeel. You like that, Dear Reader? See, Jack can cook you know, he might be a self-taught idiot, but he knows a lot more than his flippancy would hint at. Arrogance is never a spice used in Jack’s kitchen mind, truth is the only acceptable addition. If I say it’s good then it really must be, because you know if you’ve been here a while I’ll gladly run down my own recipes when warranted.
The cooking times can vary a bit here, depends on how firm your onions are, how set your coconut is, I let mine heat a little to melt it before adding. You can take it early for more, but lighter sauce, or you can let it reduce for longer for a thicker sauce, be careful of over cooking though. The banana is the star here, I’m torn between leaving he amount as is or adding more, too much would overpower, but I really enjoyed the firm, yielding texture. It might be a strange addition if you’re unused to fruit in curries, but when on a restricted diet you can’t afford to be hesitant, eat everything once, twice, three times a…sorry. Just try and unless you hate it completely with the very fibre of your being try it again. I would’ve baulked at the idea of apple alone in curry once, but when you start to lose flavours due to dietary restrictions then you suddenly find yourself much more open to new ideas. There isn’t much to this recipe, you will notice that I add the almond butter with the chicken and apple, this coats everything slightly, but avoids you smashing the apple in order to help it blend with the coconut were it added then. Of course you can omit the chicken, but if you’re adding vegetables you might want to make sure they’re tender before adding the coconut milk. It will cook everything further but as it’s at a simmer, and not for long, it won’t cook things that much more.
I really enjoyed this. I like getting fruit into my diet as much as possible. Eating it as part of a meal helps you avoid overeating to get it in there. You can play with these recipes to suit yourself, but maybe try it as is first so you can see what the changes you’re making have brought to the dish. If you’re curious about how I find these recipe, well, I go to Google, combine two words, in this case chicken and banana, and look through dozens of images hoping to see something. That’s it. I’m pretty limited so new recipes aren’t going to be as frequent as they once were. Still, when it comes out like this the wait is worth it. Take care, Dear Reader.
1 Chicken Breast, Chopped
160ml Coconut Milk
1 Tbsp Olive Oil
1/2 Tbsp Almond Butter
1/2 Yellow Onion, Chopped Fine
2 Cloves Garlic, Diced
1/2 Tsp Minced Ginger
1/2 Tsp Turmeric
1/2 Tsp Garam Masala
1/2 Tsp Salt
1/2 Tsp Cumin
1/2 Half An Apple, Cored, Peeled and Cubed
1/2 Ripe Banana, Sliced into Rounds
1. Heat Olive Oil in a large non-stick pan and when hot add Onion, Garlic and Ginger mix and let cook for 5-10 minutes, on a medium heat, or until soft and just starting to brown.
2. Add Chicken, Apple, Almond Butter, Turmeric, Cumin, Salt, Garam Masala and then stir together, increase heat slightly and let cook for 10 minutes or until Chicken is no longer pink.
3. When 10 minutes is up add Coconut Milk, don’t let it boil, and simmer for 15 minutes. Increase heat if a thicker Sauce is desired, but be careful of burning. For final 5 minutes add Banana and let it heat through.