Title: Madras chicken and banana curry
Cook: Ainsley Harriot
Serves: 4
Preparation Time: 30 Minutes
Cooking Time: 15 Minutes

Ingrediants

• 1 teaspoon Garam masala
• 1 tablespoon Vegetable Oil
• 8 Skinless Boneless Chicken Thighs, halved
• 1 Large thinly sliced Onion
• 2 Tomatoes roughly chopped
• 400 ml Chicken Stock
• 2 tablespoons Hot curry paste
• 142 ml Double Cream
• 50 g Ground Almonds
• 25 g Dessicated Coconut
• 2 Large Bananas
• boiled rice to serve
• 2 tablespoons Roughly Chopped fresh corriander
• 1 lemon cut into wedges to garnish

Method:

• Mix together the chicken piecean, garam masala and some salt and pepper. Heat the oil in a large pan and add the chicken and onion and cook for 10 minutes, stirring occasionally until goldern brown
• Add the tomatoes and cook for 2 minutes until beginning to soften. Pour in the stock, stir in the curry paste, then bring to the boil and simmer for 10 minutes
• Stir in the cream, almonds and the coconut. Peel the bananas and cut into 2cm thick slices. Add to the pan, season with salt and pepper to taste and simmer for 5 minutes until the bananas are tender
• Divide between 4 plates and serve each with boiled rice, a sprinklingf of fresh coriander and a wedge of lemon for squeezing over