Fragrant spiced chicken with banana sambal

Fragrant spiced chicken with banana sambal

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(5 ratings)

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 6

This spicy Asian-inspired dish is flavoured with coriander, cumin, turmeric, almonds and cardamom. Serve with a cooling chopped salad

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
410
protein
34g
carbs
48g
fat
9g
saturates
2g
fibre
5g
sugar
15g
salt
1.2g

Ingredients

  • 2 large onions, quartered
  • 4 garlic cloves
  • thumb-sized piece ginger, peeled and roughly chopped
  • 600ml reduced-salt chicken stock
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • 4 green cardamom pods
  • 1 large red chilli, deseeded and finely chopped
  • 2 tbsp ground almonds
  • 2 tbsp tomato purée
  • 500g skinless chicken breasts, cubed
  • small pack coriander, chopped

For the sambal and rice (to serve 2, easily doubled)

  • 1 small red onion, finely chopped
  • ¼ cucumber, peeled, deseeded and diced
  • 1 small banana, diced
  • zest and juice ½ lime
  • 250g pack ready-cooked brown basmati rice

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Method

  1. Put the onions in a food processor with the garlic and ginger. Blitz until it is as smooth as possible, then pour in half the stock and blitz again.
  2. Heat a large non-stick pan, sprinkle in the spices and toast for 1 min. Pour in the onion mixture, the remaining stock and all but ½ tsp of the chopped chilli. Add the almonds and tomato purée, and stir well. Simmer for 35 mins until completely soft, stirring every now and then and adding a little water if the mixture starts to catch on the bottom of the pan.
  3. Add the chicken and half the fresh coriander. Heat very gently for 10 mins to cook the chicken through. Mix all the sambal ingredients with the remaining coriander and chilli, and heat the rice following pack instructions. Serve the chicken and sambal with the brown rice.

Recipe from Good Food magazine, February 2014

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Comments

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sllyst's picture
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Really not keen on this at all! I cook a lot and just found the curry bitter. The sambal was nice and gave the curry some sweetness. Despite following the instructions, mine didn't look like the picture which looks much more authentic?

yul514's picture

Looks great but what is "small pack coriander"? I hope to make tomorrow.

vic21's picture

Small pack coriander? - a small packet of coriander!! You can usually buy them from a good supermarket, easier than buying a whole plant :)

smozzer's picture
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Super recipe....creamy without the cream - I didnt add all the water either. And make the Sambal too, Great counter point of flavours.

Melanie Willoughy's picture

Agree, what an excellent alternative to a take away and the banana sambal was inspired. Will be making this again, next time adding more spices & less liquid.

fortgirl8's picture
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Super tasty and despite being dubious about the banana sambal, we thought it was a great combination. Would definitely recommend.

thecherub's picture

Great curry, not too hot or too sweet. plenty of thick gravy too (I added about 450-500ml of water not 600ml). Will definitely be making again. I ignored the banana bit - wasn't feeling brave but maybe next time!

amylouwil11's picture
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Great dinner, perfect Saturday night takeaway alternative! Would have put more chillies in as it wasn't very spicy at all! Other than that, lovely recipe!

drfabio's picture

Did not like the curry at all - and the only reason I've given the recipe 2 stars is because the banana sambal was lovely!

It was so watery that I had to cook it for longer and boil it quite hard to get a decent sauce. I also had to add extra spices to give it any flavour, and even then it still mainly tasted of boiled onions. It's now the next morning, and still all I can taste is onions.

lscomms's picture

Excellent. Prepare in advance as the flavor will be enhanced. Cook sauce a bit longer for a smoother texture. Recipe's like this are the reason I don't eat out a lot!

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