Chicken Curry with Coconut Milk and Banana

Ingredients

• 2 pieces Chicken cutlets (About 200 g total, boneless and skinless)
• 200 ml Coconut milk (Unsweetened)
• 2 tsp Curry powder (Divided into two parts, one for the marinade, one for cooking)
• 1 medium Onion (Finely sliced)
• 1 piece Garlic clove (Crushed or minced)
• 2 pieces Banana (Very ripe, sliced into rounds about ½ cm thick)
• 25 g Butter (For browning the banana slices)
• 1 tbsp Coconut powder (For finishing, to sprinkle)
• to taste Salt
• to taste Black pepper

Instructions

1. Chicken Marinade

   Place the two chicken cutlets in a bowl, add the coconut milk and 1 tsp of curry powder. Mix to coat the pieces well. Cover and refrigerate for 1 hour.

   Time: PT10M

2. Preparing Aromatics

   Finely slice the onion and chop the garlic clove.

   Time: PT5M

3. Sauté Onion and Garlic

   Heat the pan over medium heat, add a drizzle of oil or a small piece of butter, then sauté the onion until translucent (≈3 min). Add the garlic and the remaining curry, cook an additional 1 minute.

   Time: PT5M

4. Cooking the Chicken

   Drain the marinated cutlets, place them in the pan and cook 5‑6 minutes on each side until nicely browned and cooked through.

   Time: PT6M

5. Incorporating the Sauce

   Pour the remaining marinade into the pan, stir and let simmer for 3 minutes to warm the sauce and meld the flavors.

   Time: PT3M

6. Cooking Banana Slices

   Cut the two bananas into rounds about ½ cm thick. Melt 25 g of butter in a small pan over medium‑high heat and add the slices. Cook 2‑3 minutes, turning once, until golden but still firm.

   Time: PT3M

7. Plating

   Place a chicken cutlet on each plate, drizzle with curry sauce, add the banana slices around, sprinkle with coconut powder and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken cutlets: Turkey breast, Firm tofu
• Instead of Coconut milk: Coconut cream, Almond milk
• Instead of Curry powder: Red curry paste, Garam masala blend
• Instead of Onion: Shallot, Leek
• Instead of Garlic clove: Garlic powder (½ tsp)
• Instead of Banana: Plantain, Firm mango
• Instead of Butter: Coconut oil, Vegetable oil
• Instead of Coconut powder: Toasted coconut flakes

Equipment Needed

• Deep bowl
• Non‑stick skillet
• Chef’s knife
• Cutting board
• Wooden or silicone spatula
• Measuring spoons
• Serving plate

Critical Steps — Do Not Skip

• Marinate the chicken for at least 30 minutes so it absorbs the coconut and curry flavors.
• Do not overcook the banana slices to avoid them becoming mushy.

Chef Tips from the Video

• Use very ripe but firm bananas for a light caramelization without them falling apart.
• Lightly toast the coconut powder before sprinkling for extra flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended, banana texture deteriorates.

Room temperature: Consume immediately; the dish does not keep at room temperature.

Make-Ahead Tips

• Marinate the chicken the day before to save time.
• Slice the bananas and keep them refrigerated, covered with plastic wrap, until ready to cook.