Banana chicken curry is a delicious and unique twist on traditional Indian korma curry. Inspired by the flavours and spices of korma, this dish combines tender chicken with sweet and creamy banana for a perfect balance of savoury and sweet. This easy-to-follow recipe is perfect for those looking to spice up their dinner routine with a touch of exotic flavour. Serve over rice steaming rice or cauliflower for a complete and satisfying meal. Paleo, Whole30 and gluten-free. Recently updated!

Yes, you read that right. Banana chicken curry! Before you turn your nose at the idea of having banana and chicken mixed together, hear me out. I promise that this is one cracker of curry and is definitely worth trying.

Last week I was reading a book, in which the author was describing how surprisingly well banana goes with chicken. It also talked about banana and coconut, which I knew. The same week I had a regular korma curry from a local Indian. Sitting there I thought that if banana goes well with chicken and banana goes well with coconut, then all three should go well together. And then I thought about that chicken korma and the idea for this recipe was born.

What Is Korma Curry?

Korma is a dreamy Indian curry with a creamy sauce made from yogurt, cream, and spices like cardamom, cinnamon, and coriander. It’s usually mild and can have meat like chicken, beef, or lamb, and veggies like onions, carrots, and bell peppers. It’s the perfect comfort food, best served with fluffy rice or warm naan bread. Yum!

Banana Chicken Curry (A La Korma Style)

Now, the curry purists might point out that this is not an authentic korma because I’m not using yoghurt or I’m not using garam masala, but this is an adaptation.

It’s a dairy free curry with all of the flavour elements you would expect from the original but it has an amazing complexity and natural sweetness that comes from the banana. 

Let me point out that the banana flavour is very subtle in this dish, especially once it’s cooked. Banana flavour becomes very mild and beautifully integrated with other spices and seasoning.

Whether you’re a banana fan or not, trust me when I say that this banana chicken curry is amazing. I have high curry standards so I wouldn’t recommend something that I didn’t think would be worthy of sharing.

My partner and I enjoyed it so much that I’m going to cook it again this week. Plus, it’s super easy. I served it with cauliflower rice and some collard greens and broccoli with garlic and ginger. You can have it with regular rice or quinoa, or any other vegetables.

More Curry Recipes

Full Recipe & Ingredients

Find the full list of ingredients, instructions and extra cooking notes below. If you have questions or cook this recipe, please let me know in the comments and make sure to rate this recipe so it’s easy for others to find.

Try This Next Garlic Shrimp and Tomatoes with Parmesan Orzo Recipe

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Description

Banana chicken curry brings a fun and tasty twist to classic Indian korma. With a mix of korma’s famous spices and the addition of sweet and creamy bananas, this dish is a flavour explosion. Tender chicken takes centre stage in this easy recipe, making it the perfect dinner option for those wanting to add some excitement to their meal routine. Serve over rice or cauliflower for a yummy and filling meal.

1. Add almond flakes to a medium frying pan and heat over medium heat. Cook for about 2 minutes, stirring frequently, until toasted and golden brown. Stir more frequently in the last 30 seconds as they will start to toast very quickly. Remove to a bowl.
2. Place banana, coconut cream/milk, garlic, tomato puree and water in a food processor. Add half of the toasted almond flakes (reserve the rest for later). Process until smooth, scraping the sides.
3. Heat ghee in a heavy based saucepan over medium heat. Add onion and sauté for two minutes, then add ginger and stir through for about 30 seconds.
4. Add chicken and carrots to the pot and stir through. Then add all of the spices and salt and stir through until well combined. Pour the coconut banana mix into the saucepan, add lime or lemon juice, stir and bring to boil. Then cover with a lid, turn the heat to medium-low and cook for 15 minutes.
5. After 15 minutes, add the thawed-out peas, stir, uncover and cook for a further 5 minutes (no lid on).
6. Serve topped with the remaining almonds and fresh coriander or mint.

Notes

You can make this chicken korma with other meat, prawns or vegetables. If using prawns, cook the sauce with some vegetables first and then add the prawns in the last few minutes of cooking as they don’t need much time at all.

For a vegetarian version, I recommend making it with cauliflower, green beans and mushrooms. Frozen peas can be replaced with green beans or broccoli. If making a larger batch, double the ingredients.

Storage: Keep leftovers in an air-tight container in the fridge for up to 2 days. This curry will freeze well. Add a little water when reheating. This can also be made in a slow cooker.

Nutrition

• Serving Size:
• Calories: 448
• Sugar: 8.3 g
• Sodium: 721.2 mg
• Fat: 17 g
• Carbohydrates: 18.6 g
• Fiber: 4.8 g
• Protein: 36.5 g
• Cholesterol: 98.8 mg

Keywords: Banana, Curry, Korma, Chicken, Indian, Paleo, Whole30

How To Make Chicken Curry With Banana

Here are some step-by-step photos to guide you along this recipe.

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Garlic Shrimp and Tomatoes with Parmesan Orzo Recipe

Shrimp laced with buttery garlic and thyme and a burst tomato sauce served on a creamy Parmesan orzo.

Juicy, succulent shrimp laced with garlic, butter, and thyme, tucked into a silky burst tomato sauce, and piled high on creamy, luscious Parmesan orzo. WHAT A DREAMBOAT DINNER. I love this recipe!

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In This Post:

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How To Make This Garlic Shrimp and Tomatoes (with Pictures)

Step 1: Blister and Smash the Tomatoes

Get the tomatoes hot and blistery; then give ’em a gentle smash with the back of a spoon or a small plate. It’s… very fun.

Step 2: Cook the Shrimp

Make a little clearing right in the center of the tomatoes where you can add your shrimp to cook for a couple of minutes. Salt it up!

Step 3: Get the Garlic and Butter Going In There

Throw in a bunch of freshly sliced garlic and a knob of butter. Stir it up a few times until it’s dreamy.

Step 4: Make a Creamy Orzo

Put a lid on the shrimp and make a quick creamy orzo – butter, Parmesan, cream, lemon, and salt.

Step 5: Put It All Together

Piping hot orzo goes on the plate first, and then we pull our shrimp and tomatoes back out to pile on top.

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Lindsay’s Notes

This recipe is in heavy rotation at the moment – and it never fails to make me feel like I’m eating at a fancy restaurant and/or generally have my life together. Is my laundry all over my table? Yes. Have I been using dry shampoo for the last 4 days? Yes. But am I also eating a kind of fancy and beautiful dinner? YES! Three cheers for doable “fancy” recipes. 10/10 recommend.

Creamy orzo with the twang of Parmesan, sweet burst tomatoes gently bubbled into a sauce, and a pile of jumbo, delicate, buttery, garlic-laced shrimp. Pass me a glass of wine and I am living my best life.

As far as family approval goes, Bjork and I love the whole big, beautiful thing – no thyme for him (a true crime and I don’t want to spend any more time talking about it), and lots of thyme, salt, and pepp for me. The girls are hit and miss with the shrimp and tomatoes, but you better believe they love the creamy Parmesan orzo which is, of course, just mac and cheese in disguise. They’ll usually eat a few of the fresh little tomatoes on the side, too. Winning for everybody!

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Description

Shrimp laced with buttery garlic and thyme and a burst tomato sauce served on a creamy Parmesan orzo.

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Garlic Shrimp and Tomatoes:

Creamy Orzo:

Popular Recipe Thai Chicken Drumsticks (Baked)

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1. Cook the Orzo: Cook according to package directions. Drain, toss with a bit of oil, and set aside.
2. Soften the Tomatoes: Add the tomatoes and olive oil to a pan over medium high heat so they can soften and get a bit blistered on the outside. I usually cover the pan to avoid extra splatters.
3. Smash the Tomatoes: Once they’re soft (5 minutes or so), give them a gentle smash with the back of a spoon or applying even pressure with a plate or similar flat object. You want the tomatoes to be partially burst / smashed so they release some juices.
4. Cook the Shrimp: Make a little clearing in the center of the tomatoes and add your shrimp right in; season them with 1/2 teaspoon salt and cook for 2 minutes on each side.
5. Give it Some Flava-Flave: Add the garlic, butter, and 1/2 teaspoon salt to the pan and stir to mix it all together. Let it get saucy and bubbly; then remove from heat and cover with a lid.
6. Make the orzo: Mix the orzo with butter, half and half, Parmesan, and lemon. Stir to combine; warm it up over the heat if necessary.
7. Pile it up: Serve immediately so the orzo doesn’t get too starchy and sticky! Pile it on a plate with a big scoop of steamy shrimp and tomatoes. Top with thyme. So good!

Notes

This amount usually makes enough for just Bjork and I to finish the shrimp, with plenty of orzo for us and the girls. If you wanted to serve 4 adults, I would use 2 pounds of shrimp!

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Saute
• Cuisine: American

Keywords: shrimp and orzo, orzo recipe, shrimp and tomatoes

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Frequently Asked Questions For Garlic Shrimp and Tomatoes

What can I use instead of shrimp?

Chicken would be delicious! I would probably pan-fry the chicken first, then take it out and set aside while you build your tomato sauce, then add the chicken back in at the end.

How long do the leftovers last?

You can definitely eat this meal as leftovers for 1, maybe 2 days after you make it, but it’s one of those meals that really shines when it’s made fresh.

Can you make this vegetarian / meatless?

Use zucchini in place of the shrimp! Or, similarly, this recipe is great.

How do you make this gluten-free and/or dairy-free?

Use gluten free orzo, dairy-free butter (or olive oil), and something else creamy in place of the half and half and Parmesan – a knob of dairy-free cream cheese would be good!

Another option would be to skip the creamy orzo and serve this with quinoa or another gluten-free, dairy-free option.

My Favorite Shrimp Recipes

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