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1 kg chicken breasts,
(4 half breasts)
3 teaspoons tumeric
salt and freshly ground pepper
2 tablespoons olive oil
1 onion, roughly chopped
3 cloves garlic
5cm piece fresh ginger, peeled
1-2 small red chillis
1 tomato, chopped
1 teaspoon mild Indian style
curry paste
1 cup water or chicken stock
400ml tin coconut milk
Fresh banana chutney: 2 bananas, sliced 1/2 purple
onion, finely diced 1 red chilli, seeds removed, sliced
1/4 cup mint leaves 2 tablespoons lime juice
For the curry, dust chicken pieces with tumeric, salt and
pepper. Heat 2 tablespoons oil in a large saucepan, add
chicken pieces and cook over a medium heat until
browned all over. Remove from pan and set aside. Heat
remaining oil in pan. Add onion, garlic, ginger, tomato
and curry paste and cook over medium heat 4-5 min-utes.
Add chicken pieces, stock and coconut milk and
simmer 20 minutes. Serve with noodles or rice. For the
banana chutney, combine all ingredients and serve imme-diately.
