I have to say this is one of the best curries we have eaten this year! I hear some of you saying ‘Banana Ketchup’ thats weird and we say yes it is but don’t knock it until you’ve tried it!
This curry is a mix of slight sweetness with delicious notes of coriander, peppers and ginger, both Caroline and I were in heaven eating it the other evening! We served it simply with basmati rice but it would also go well with rice’n peas and other curry dishes such as curried potato and curried spinach. We will make those and add them in at a later date.
If you are meat free substitute chicken for firm white fish or if your fish free too then you could try chickpeas or mushrooms
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- 500g chopped chicken (this is good for 2 people as a main dish or for 4 if serving with other dishes)
- 100g sliced shallots
- 10g crushed garlic
- 1 diced red bell pepper
- 10g chopped fresh coriander
- 10g curry powder
- splash of olive oil
- 1/2 teaspoon salt
- 5g of stock powder we used Marigold
- 100g Chef Bernie’s Banana Ketchup
- Wash and prepare the shallots, garlic, red pepper and coriander
- In a pan add the oil and heat through
- When hot add the shallots, red pepper,garlic, curry powder and stock powder
- Stir well and turn the heat down to prevent burning, replace the lid and cook for 10 minutes stirring occasionally and turning the heat down as necessary
- Add the chicken, salt and coriander, stir and replace lid
- Simmer on a very low heat until the chicken is cooked through
- Add the Banana Ketchup and simmer for another 10 minutes
- Garnish with a little chopped coriander and enjoy
Chefs Tip; most supermarket bought chicken these days has added water, this will let out through the cooking process, if you find your mix getting a little dry just add a very small amount of water and leave removing the lid to a minimum to prevent your cooking drying out.