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A creamy, gently spiced chicken curry with banana, coconut, broccoli and fragrant curry leaves.
Difficulty
medium
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Servings
Adjust the recipe
Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
Get everything ready
Cut the chicken into 3 cm pieces, slice the onion, grate the ginger, chop the garlic and cut the broccoli into small florets. Peel and slice the bananas, then measure the spices and coconut milk.
Juice the lime and keep it aside with the salt for seasoning the cooked curry.
Step by step
Heat the oil in a wide, deep frying pan over a medium heat. Add the mustard seeds and curry leaves; when the seeds begin to pop, add the onion and cook until softened.
Timer available in cooking mode · 6 min
Add the chicken and cook, turning often, until lightly coloured on all sides. Stir in the ginger, garlic, turmeric, cumin and coriander for the final minute.
Timer available in cooking mode · 7 min
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Pour in the coconut milk and add the sliced banana. Bring to a gentle simmer, then cook until the banana has mostly broken down and the chicken is cooked through with no pink remaining.
Timer available in cooking mode · 12 min
Add the broccoli, cover and cook until tender but still bright green. Stir in the lime juice and salt, then serve piping hot.
Timer available in cooking mode · 5 min
