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A chicken and banana curry from the Caribbean

Here is an innovative recipe for a chicken curry that takes advantage of ingredients and flavours from the caribbean.

Ingredients (for four guests):

- 4 large chicken breasts
- 2 bananas
- 1 small raisins box
- 1 can coconut milk (approx. 1 cup)
- 1 yogurt
- 2 cloves garlic
- 1 large onion
- 2 small limes (or alternatively, one lemon)
- 3 tablespoons curry powder
- 1 teaspoon jamaican allspice
- 4 tablespoons butter
- Salt, pepper


1) Cut the chicken in bite size pieces. Grate the zest of the lemons, squeeze the juice. Put everything in a deep bowl with coconut milk, half the curry, the allspice, salt, pepper, and mix the chicken breasts in this marinade. Marinate for one hour.

2) Peel and chop the onion, mince the garlic. Melt half the butter in a skillet, and cook without browning these two ingredients 3 minutes with the other half of the curry.

3) Pull the chicken pieces from the marinade and add them to the casserole, mix well, cook 2 minutes, then add back the lemon marinade to the pan.

4) Simmer 7 minutes over low heat, covered, then 7 minutes on medium heat, uncovered after flipping the chicken pieces at least once.

5) Stir in the yogurt at the end of cooking time, then adjust the seasoning with salt and pepper, and mix. Keep warm.

6) Heat the other half of the butter in a skillet. Fry a few minutes the sliced ​​bananas and the raisins until the raisins inflate a little bit.

7) Arrange the chicken pieces in a nice way on each plate, top with the curry sauce. Serve with white rice such as basmati rice, decorate the plate with the bananas and raisins, and sprinkle with grated coconut.