Lerato's Tanzanian banana curry
Escape to east Africa with this budget-friendly curry. The unripe green bananas can be swapped for firm yellow plantains and you can add more chillies, if you like
Rahel’s gulai ayam (Indonesian chicken curry)
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 6
Skip to ingredients
- 12 bone-in chicken thighs
- 1 limejuiced
- 2 tbsp rapeseed, sunflower or vegetable oil
- 3 lemongrass stalksbruised and tied together
- 6 lime leavestorn
- 1 cinnamon stick
- 3 cardamom podsseeds crushed
- 1 star anise
- 2 tsp ground coriander
- ½ tsp ground nutmeg
- ½ tsp ground cumin
- ½ tsp ground turmeric
- 50g coconut palm sugar(ideally Indonesian), or coconut sugar
- 1 tsp tamarind paste
- 400ml coconut milk
- steamed white riceto serve
For the bumbu (spice paste)
- 4 garlic cloves
- 3 banana shallotsor 6 small Asian shallots, peeled
- 3-4 large red chilliestrimmed
- 2½cm piece of gingerpeeled
- 1cm piece of galangalpeeled
- 5 candlenuts or macadamia nuts
Nutrition: Per serving
- kcal381
- fat25g
- saturates13g
- carbs13g
- sugars11g
- fibre2g
- protein26g
- salt0.1g
Method
step 1
Put the chicken in a large bowl. Season with salt, pepper and the lime juice. Set aside.
step 2
For the bumbu, peel the garlic and tip into a medium food processor along with the other ingredients, then blend until smooth.
step 3
Heat the oil in a large saucepan or wok over a medium heat and fry the bumbu spice paste, lemongrass, lime leaves, cinnamon, cardamom, star anise and ground spices for about 5 mins, or until fragrant.
step 4
Add the chicken and stir to coat in the spices. Continue cooking for about 2-3 mins, then add the coconut sugar, tamarind and 200ml water. Season, stir and bring to the boil, then reduce the heat to a simmer. Cover and cook for 15 mins.
step 5
Tip in the coconut milk and simmer for 15 mins more until the chicken is cooked. Remove from the heat and serve with steamed rice. Once cool, will keep frozen for two months. Defrost thoroughly and reheat until piping hot.
