This is an unusual one. Banana is not something that comes to mind when you think curry, but hear me out. It adds the right amount of sweetness and doesn’t have such an overwhelming curry flavour, it’s filling and comforting all at the same time and hits all the spots, for you and your kids!
I first made this when my eldest was 18 months old. This is the perfect first curry for any baby/toddler. It’s got a hint of spice, not too much but just enough to get them to try it and, if you’re a lover of spice, you can most definitely add chilli to it when served.
I usually cook this in a slow cooker (Crock-Pot), which is the recipe I will share below. But I have recently converted this recipe to work in a Thermomix®! You can find the recipe for the Thermomix® method here.
This was my first recipe I converted to Thermomix® and let me tell you, it was a whole new level of satisfaction! So the slow cook method takes 4 hours… Don’t get me wrong, I do love a slow cooked meal… But the Thermomix had it ready in just under an hour with the same amount of delicious flavour!
Be sure to add the banana in right at the end. You want it to cook enough for it to just start melting into the curry *drool*.
Let me know if you make this, if you share it to your socials, be sure to tag me! I would love to know what you think!
Chicken Banana Curry
Equipment
- Slow cooker
Ingredients
- 750 g skinless chicken thigh diced (2 cm)
- 300 g potatoes peeled and cut into pieces (2 cm)
- 200 g pumpkin peeled and cut into pieces (3 cm)
- 1 tbsp extra virgin olive oil
- 1 onion diced
- 2 tsp ginger paste
- 2 tbsp curry powder
- 1 tbsp all spice
- 2 tbsp tomato paste
- 1 tbsp vegetable stock paste
- 1 tbsp butter
- 1 can coconut milk
- 2 bananas cut into pieces (2 cm)
Instructions
- Heat the oil and butter in your Crock-Pot on sauté mode. Once hot, add the onion and sauté until translucent.
- Add the diced chicken and cook until browned.
- Add the potato, pumpkin, ginger paste, curry powder, all spice, tomato paste and vegetable stock paste. Stir through until the chicken, potatoes and pumpkin are coated with all the ingredients.
- Add the coconut milk and stir through.
- Set the Crock-Pot to slow cook on high for 4 hours.
- In the last 10 minutes of the cook add the banana.
- Serve with rice and steamed vegetables (optional).
Notes
- If you don’t have a slow cooker with a sauté function, do the sauté steps in a pan over the stove.
- If you don’t have vegetable stock paste, you can substitute with whatever vegetable stock you use.
- If you don’t have ginger paste, this can be substituted for fresh ginger.
- Add chilli to your serving as desired.
- Serve with steamed rice and vegetables.