I just finished a post for a great basic Curry Chicken that contains chicken, carrots, curry powder and coconut milk served over rice with a side of plantains. It is to die for! Plus it’s so easy to do. In that post I also mentioned this recipe that I do for us that has a few nice and different twists. It has dates and cashews in it and we top it with sliced bananas. Oh my goodness, it’s so good! It has a slight sweetness to it, but the curry and coconut milk are still the stars of the dish.
My Mother also loves to cook and she’s a fabulous cook ta-boot. She is always looking at recipes in books and magazines and while we both share the love of cooking, our styles are somewhat different. So, when she comes across a recipe that she thinks we’ll like, she always shares it with me. This is one of those recipes. Well, I may have altered it just a bit for our taste, but nonetheless the idea started from a recipe she shared with me. I don’t know where it’s origin is, so I can’t give specific credit to that person, magazine or book. Anyway, I made this last night for some friends and honestly, just ran out of time to do pictures. Then I thought I would just save it for another time and post later. Well, after posting the Curry Chicken blog and mentioning it, I decided to go ahead and at least post the recipe here. Next time I make it, I will do pictures and add them to this post.
Here’s the printer friendly recipe.
This curry chicken has a few nice and different twists. It contains dates and cashews and we top it with sliced bananas. Oh my goodness, it's so good! It has a slight sweetness to it, but the curry and coconut milk are still the stars of the dish.
Ingredients
- 1/4 cup chopped dates
- 1/4 cup warm water
- 2 Tablespoons extra virgin olive oil
- 1 1/2 pounds chicken breast cut into 1 inch pieces
- 1 cup chopped yellow onion
- 1 Tablespoon curry powder
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger
- 1 - 15.6 ounce can coconut milk
- juice of one lemon
- 1/2 cup cashew pieces
- 1-2 bananas, slice 1/2 inch thick
Instructions
- In a small bowl, soak the date pieces in warm water for 15 minutes while you prep the chicken and vegetables.
- In a large skillet, heat oil over medium high heat.
- Add the chicken pieces, chopped onions and curry powder.
- Saute' over medium heat until the onions are tender and transparent. About 5-6 minutes.
- Add the dates plus the water, garlic, ginger and coconut milk.
- Bring to a low boil. You don't want to scorch the coconut milk.
- Simmer on medium-low for 15 minutes until the coconut milk gets saucy. If I have time, I do like to let it continue to simmer on low for awhile longer. The flavors will continue to marry and just take it to a whole new richness.
- When you're ready to serve, add the juice of 1/2 lemon and cashew pieces.
- Serve over rice and top with sliced bananas.
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