Indian chicken curry with banana

Name: Indian chicken curry with banana
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 8–10 Garlic cloves; 1 piece(s) (approx. 40 g) Ginger; 2 pots Coriander; 12 TABLESPOONS Oil; 2 TABLESPOONS Garam Masala (Indian spice mixture); 600 g Cream yoghurt; 1.5 kg Organic chicken filet; 2 ripe bananas; 2 can(s) (850 ml each) Tomatoes; 2 can(s) (425 ml each) Chickpeas; 100 g crushed almonds; 7-10 Tbsp Salt; 1 1/2 TABLESPOONS Tandoori masala powder (Indian spice mixture); 7-10 Tbsp ground chili

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

8–10 Garlic cloves
1 piece(s) (approx. 40 g) Ginger
2 pots Coriander
12 TABLESPOONS Oil
2 TABLESPOONS Garam Masala (Indian spice mixture)
600 g Cream yoghurt
1.5 kg Organic chicken filet
2 ripe bananas
2 can(s) (850 ml each) Tomatoes
2 can(s) (425 ml each) Chickpeas
100 g crushed almonds
7-10 Tbsp Salt
1 1/2 TABLESPOONS Tandoori masala powder (Indian spice mixture)
7-10 Tbsp ground chili

Directions

1
The day before, peel and finely chop the garlic and ginger. Wash half the coriander, shake dry and chop. Garlic, ginger, coriander, 6 tbsp. oil, Garam Masala and.
2
Mix 300 g yoghurt. Wash the meat, dab dry and dice. Mix with the marinade in a large, flat casserole dish. Cover and leave to marinate overnight in the refrigerator.
3
Preheat oven the next day (electric cooker: 200°C/circulating air: 175°C/gas: see manufacturer). Place the casserole dish in the oven and cook for approx. 45 minutes. Turn the meat once in between.
4
Peel the bananas and mash them into pulp with a fork. Boil up with 6 tablespoons of oil, tomatoes with juice and 300 g yoghurt in a large pot while stirring. At the same time chop the tomatoes a little bit. Simmer covered for 8-10 minutes.
5
Rinse the chickpeas cold on a sieve, drain. Add almonds and approx. 2 tsp. salt, simmer for another 5 minutes. Season with tandoori powder and chili.
6
Wash the rest of the coriander, shake dry and remove the leaves. Stir meat with marinade into the sauce and simmer for 2-3 minutes. Add coriander. Basmati rice tastes good with it.