The banana-turmeric chicken just became a new sensation in my kitchen. This is a lovely and quick dish, which is rich in flavour and texture. All you need is a couple of simple ingredients and there you have a lovely bowl of comfort food, a delicious and special meal for lunch or supper.
But, “wait a minute”, you’d say. Banana and chicken? Yes! Banana is a great fruit to include in your dishes. How can it not be? A banana is a happy fruit! Furthermore, together with this amazing yellow fruit and chicken comes also turmeric or Curcuma and coconut. Wow, this already sounds very tasty.
Maybe the ingredients are not typically the ones your grandma would use. However, the flavours blend perfectly together and create a stunning chicken dish. I love to combine fruits into meals and salads. They always elevate the dish to a higher level.
Banana-turmeric chicken doesn’t need any side dishes at all. It is already a whole meal itself. On the other hand, if you think something is missing, you can prepare some rice or vegetables on a side.
Are you still a little suspicious? No need at all. The banana won’t make this dish taste like a dessert. Even though I like it as much as a dessert. He he he. The banana will add the creaminess and that extra kick. Therefore, never say no to the new, call them exotic combinations, if you don’t try them first. Let’s do this!
Ingredients for 4-5 portions of banana-turmeric chicken:
- 3 bananas (not too ripe)
- 4-5 Tbsp turmeric or Curcuma
- a pinch of salt
- coconut oil (or avocado/olive oil)
- 2 cm ginger (chopped)
- 2 spring onions (chopped)
- 1 red bell pepper (chopped)
- 500-600 g chicken breasts (cut into strips or chunks)
- 1 Tbsp cinnamon
- 60 g raisins
- 350 ml coconut milk (from a can)
- 30 g cashew nuts
- black pepper
First, cut the bananas (crosswise) into around 3 cm big pieces, place them in a bowl and cover with turmeric. Toss it gently in order to completely cover the banana chunks. Then, heat some coconut oil in a larger frying pan. Once it gets hot, add the bananas and sauté for 2-3 minutes turning them gently on all sides. Then remove them from the pan and keep them in a bowl.
Second, chop the ginger, spring onions and the bell pepper. I chopped them into quite small pieces because I wanted the chicken and banana to be the “heroes” of the dish. Melt two teaspoons of coconut oil in the same pan where you made the bananas. Then add the ginger and stir for a minute. Furthermore, add the onions and red bell pepper.
Third, cut the chicken breasts into strips or chunks. Add them to the vegetables in the pan, season and brown. Once the chicken gets that nice golden-brown colour on all sides, add the cinnamon and stir for 30 seconds. The cinnamon is a great addition to the banana-turmeric chicken.
Furthermore, add the raisins and coconut milk. Put on medium-low heat, cover and let it simmer for 15-20 minutes. Finish with adding the bananas and cashew nuts. Stir gently and cook for 3 more minutes.
Banana-turmeric chicken is the best when served hot and steamy. You can prepare it either for lunch or supper. This fruity chicken comfort bowl will become a new top dish on the menu also in your kitchen.
Enjoy!
Your opinion matters:
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
