Fragrant spiced chicken with banana sambal

Fragrant spiced chicken with banana sambal

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(17 ratings)

Prep: 15 mins Cook: 45 mins


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

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal410
  • fat9g
  • saturates2g
  • carbs48g
  • sugars15g
  • fibre5g
  • protein34g
  • salt1.2g
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  • 2 large onions, quartered



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves
  • thumb-sized piece ginger, peeled and roughly chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 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 almond
  • 2 tbsp tomato purée
  • 500g skinless chicken breast, 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



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • zest and juice ½ lime



    The same shape, but smaller than…

  • 250g pack ready-cooked brown basmati rice


  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.

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Comments, questions and tips

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3rd May, 2016
In the curry, I added a red pepper, only added half of the stock, but added 2 dessert spoons of creme fraîche at the end. I didn't have any red onion for the sambal :( but very very good recipe, the sambal is super tasty! I will be making this again :)
10th Jun, 2015
The curry itself was not the best, however the banana sambal was absolutely amazing! Very good combination together.
11th Apr, 2015
Absolutely gorgeous. Much nicer than I expected. I mixed the sambal ingredients with the rice. That was really nice.
13th Jan, 2015
I doubled the amount of the dried spices as they'd been sitting in the cupboard for ages. I agree with Sllyst that the curry is bitter, but I don't find it too bitter, I think the bitter taste is due to the cardamon. Next time I'd chop the bananas up into bigger chunks, to have more texture. I did not have a food processor, so just used very thinly sliced onion and ginger and mashed garlic, and skipped step 1.
sllyst's picture
8th May, 2014
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?
21st Mar, 2014
Looks great but what is "small pack coriander"? I hope to make tomorrow.
29th Mar, 2014
Small pack coriander? - a small packet of coriander!! You can usually buy them from a good supermarket, easier than buying a whole plant :)
8th Mar, 2014
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
13th Feb, 2014
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
9th Feb, 2014
Super tasty and despite being dubious about the banana sambal, we thought it was a great combination. Would definitely recommend.


26th Jan, 2015
Do I put the chicken in raw? Does it not need frying first before adding it to the sauce? I am worried it is not going to be cooked through....
goodfoodteam's picture
27th Jan, 2015
Hi maacka thanks for your question. Yes the chicken does go in raw. Do make sure it's chopped into even sized cubes and after 10 mins take a piece out and cut into it to check that it is cooked through - it should be opaque and white in the middle. Pop it back in the sauce if it needs a little longer. Hope this helps, let us know how you get on. 
21st Mar, 2014
Looks great but what is "small pack coriander"? I hope to make tomorrow.
goodfoodteam's picture
31st Mar, 2014
Hi there. A small pack is the small size you can buy in the supermarket, it's usually between 15-25g (fresh coriander)
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