Chicken & banana korma !!
Yes you read that correctly!! Recipe taken from Nisha Katona’s cookbook called ‘Bold’.

The whole books concept is about taking familiar recipes and being ‘Bold’ by stepping outside of the box….it has my name written all over it.

I’ve never been one for ‘doing what’s always been done’ or ‘that’s the way we’ve always done it’ !! Stuff that….be a game changer !!! Drag people along for the ride, if they don’t like it, get off!!!


It’s good to be different !!! Guess that comes from being a MOD! Stand out a little.
Slightly different method of cooking a korma with using not that much coconut ! 100g only in fact.
Eating this korma is like Russian roulette with you tastes….a mouthful when you’re expecting chicken and you get banana.

The banana brings a sweet nuttiness to the dish.
Actually really enjoyed it. Not for everyone granted but a big tick from me ❤️

Ingredients-

100ml of vegetable oil, 2 onions finely diced, I used 2 tbsp of garlic & ginger paste (as I forgot to pick up garlic cloves and fresh ginger!!), 2 tbsp of garam masala, 1/4 tsp of Kashmiri chilli, 1 tsp of turmeric, 1 1/2 tsp of salt, a small supermarket tray of chicken breasts of thighs cut into small pieces (usually 500g), 300ml of water, 2 bananas cut into chunks, 100g of coconut cream, 200ml of crème fraîche, 3 tbsp of ground almonds, fresh coriander to serve plus steamed fluffy rice !!

Method –

Usual way of starting any of these amazing dishes is to create the base layer. Heat your oil, once it’s hot add your onions cooking for 5/7 minutes stirring frequently so they soften and caramelise.

Once your body moons have softened add in the garlic and ginger paste.

Give the pan a good stir for about 30 seconds only to ensure you’re creating the start of the flavour party!!

Add all of the ground ingredients- garam masala, chilli powder, turmeric and salt.

Give the pan a good stir again coating the onion mixture.

Follow this with your chicken which you’ve cut into small bite sized pieces which speeds up the cooking process.

Brown off the chicken which should take about 5/7 minutes.

Add about 300ml of water again giving the pan a good stir to bring all the flavours together.

Allow this to come to a simmer, as the sauce simmers it will naturally thicken and reduce. This should take again another 10 minutes.

Add the bananas and cooked for 2/3 minutes.

Reduce the heat, add the creamed coconut, crème fraîche, ground almonds and sugar. Give the pan a gentle stir as you do not want to break the soften bananas down.

By adding the coconut the dish with instantly change colour ❤️ you only want to heat the crème fraîche for a minute or so. Finish with chopped coriander and serve.

Loved cooking this and love playing with flavours. I served mine up with steamed rice which I put on at the same time as starting this process. Brought it to a simmer and put it aside to steam itself in the pan.

I even managed to get my post ‘reposted’ by Nisha herself on Instagram !!

Thank you for reading my ramblings if you have. I appreciate it ❤️