Chicken Curry with Bananas, Raisins, and Peanuts

Chicken Curry with Bananas from Big Girls, Small Kitchen

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Being a pre-teen with a mother who’s hipper than you is both humbling and exceptional. While you would’ve chosen that you revealed to her that Nolita was the latest up-and-coming community for shopping and dining, when you marched into your Monday homeroom in a pair of the coolest high-waisted magenta suede pants anyone in middle school has ever before worn, from a small downtown dress shop your mom had actually discovered in a neighborhood your classmates did not even understand implied ‘North of Little Italy,’ the benefit for being bottom rung on the mother-daughter hipness ladder was clear. (Now that hipness is evaluated by one’s capacity to call streets in the remote Brooklyn areas, it appears astonishing that Nolita was ever under the radar, however in 1998 it was. Maybe I have lived in New York too long.)

Our downtown getaways normally included lunch at a hip dining establishment. After a few jaunts, we embraced a handful of cafés as our own, nourishing beacons in still undiscovered metropolitan region. One of our essentials was Pommes Frites, of 3am yearning popularity (we addressed 3pm). The various other was Rice.

Rice, which closed just recently, wore combination cuisine like the very best of its founding decade, the ’90s. Its concept was easy and brilliant. You ordered a bowl of rice-white, brown, Thai black, green-and then added garnishes from anywhere worldwide where rice is eaten, which is to state all over. I might consume Mediterranean lentils while you forked into vegetarian meatballs. I could buy black beans and you can pick Indian curry. We craved that variety after walking with Nolita all morning. It’s one dish, the curry, that I want to talk about today, a dish that outlived the combination trends and withstood the crowds that started to stream into Nolita from neighboring SoHo, to continue to be just as hip today as it was back then.

The reason? Rice’s Indian chicken curry included bananas. Salty sweet: sounds like 2013. The creamy sauce also covered raisins and mango chutney, and I’ve actually never forgotten the taste mix of salty curry, filling meat, and echoing sweet taste. So while there are a million curry chicken dishes, some that take a long period of time to prepare and some that are tossed together after work and a grocery store pitstop for coconut milk, this is the one I have been making just recently.

In my existing rendition, I actually play up the sweet taste, sautéeing two whole onions as a base, and then plumping up raisins as the chicken cooks in the coconut curry sauce. If you can chop fast, you can make this dinner quickly. In some cases, to save yet more time, I even make the rice the night before and reheat it. Don’t skip the salty peanuts as garnish. They really make this.

Because perhaps breakfast has to come down on either savory or sweet. Dinner can be both.


 Chicken Curry with Banana, Raisins, and Peanuts

Serves 2 to 3

You can make the curry up to the point when you add the bananas beforehand. Reheat in a pan, include the bananas, and you are good to go.

If you wish to make this meat-lite, sub in a sweet potato for half of the chicken. If you wish to make it completely vegetarian, do sweet potato plus a can of chickpeas. And if you simply want a couple of even more veggies in your meal, a couple of handfuls of spinach thrown in to the end would be welcome.

As with any curry, please use fresh curry powder!

2 tbsps safflower or vegetable oil
2 onions, sliced
2 cloves garlic, minced
1 tbsp minced ginger
1 pound boneless, skinless chicken thighs or busts, cut into bite-sized pieces
4 tsps curry powder
1 tsp coriander
1/2 tsp turmeric
Pinch cayenne
2 tbsps raisins
1 can coconut milk (lite is great however routine is better)
3/4 cup water
Juice of half a lemon
Dash of fish sauce (optional)
1 tablespoon chopped fresh cilantro (optional)
2 bananas, cut into 1/2-inch slices
1 / 4 cup roasted salted peanuts, chopped

In a huge pan over medium heat, sauté the onion for 8 minutes, till translucent, stirring frequently. Add the ginger and the garlic, and sauté an additional 2 mins. Add 1/2 teaspon salt. Push the veggies to the side.

Add the chicken to the empty area you developed. Sprinkle with salt and let chicken brown somewhat, 2-3 mins a side, flipping when. (This does not need to be best.) Include the curry powder, coriander, turmeric, and cayenne pepper, and stir them into the chicken and onions, up until fragrant.

Add the raisins, coconut milk, and water. Bring the stew to a boil, then cover and lower the heat so it simmers, and let cook for 5 minutes. Eliminate the cover and cook 5 even more minutes. Stir in the lemon juice and cilantro and fish sauce if utilizing. Include the banana pieces and carefully stir them in, letting them warm for about 2 mins. Bewaren’t to smush them. Taste for salt, including more if needed.

Serve the curry over rice with the chopped peanuts on top.

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