Chicken curry with banana

Ingredients for 4 servings:

• 4 large chicken thighs
• 3 onions
• 3 cloves garlic
• 3 apples
• 2 bananas
• 2 tbsp raisins
• 4 tsp, heaped curry powder
• 4 tsp mango chutney
• 1 tsp ginger powder
• 1 tsp coriander
• 1 tsp chili powder
• ½ tsp cumin
• ¾ liter chicken broth
• 1 cup of cream
• Flour
• Margarine or oil for frying
• Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Indian curry recipe with chicken and bananas

Wash the chicken thighs and cut them in half, coat them in flour, and fry them in a wok or large frying pan until golden brown. Remove from the pan and keep warm. In the meantime, chop the onions. Peel and dice the apples and bananas. Fry the onions and chopped garlic cloves in the frying fat until translucent. Add the curry and chili powder and fry for about 2 minutes, stirring constantly. Add the chicken stock and bring to a boil briefly. Add the mango chutney, apples, banana slices, raisins, and spices, and bring to a boil briefly. Reduce the heat and add the chicken pieces to the curry. Simmer on low heat for about 45 minutes, stirring occasionally. Stir in the cream and simmer for another 15 minutes. Season with curry and salt. Serve with rice as a side dish.