Coconut, Chicken and Banana Curry

• garam masala↗1 teaspoon
• vegetable oil↗1 tablespoon
• boneless skinless chicken thighs↗8
• large onion↗1

  thinly sliced

• tomatoes↗2

  roughly chopped

• chicken stock↗450 ml
• hot curry paste↗2 tablespoons
• double cream↗150 ml
• ground almonds↗50 g
• desiccated coconut↗25 g
• large bananas↗2
• fresh coriander2 tablespoons

  roughly chopped

• lemon↗1

  cut into wedges to garnish

Step-by-step instructions

1. 1

   Mix together the chicken pieces, garam masala and some salt and pepper. Heat the oil in a large pan and add the chicken and onion and cook for 10 minutes, stirring occasionally until golden brown.

2. 2

   Add the tomatoes and cook for 2 minutes until beginning to soften. Pour in the stock, stir in the curry paste, then bring to the boil and simmer for 10 minutes.

3. 3

   Stir in the cream, almonds and coconut. Peel the bananas and cut into 2cm thick slices. Add to the pan, Season with salt and pepper to taste and simmer for 5 minutes until the bananas are just tender.

4. 4

   Divide between 4 plates and serve each with boiled rice, a sprinkle of fresh coriander and a wedge of lemon for squeezing over.