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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thecherub's picture
3rd Feb, 2014
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!
1st Feb, 2014
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!
27th Jan, 2014
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.
10th Jan, 2014
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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