Cold and Flu-busting Chicken Madras Curry with Banana and Fenugreek (Serves 4) – This recipe has been adapted from Indian Superfood
2 tablespoons olive oil
2 ½ teaspoons fenugreek seeds
2 teaspoons nigella seeds
½ teaspoon fennel seeds
1 cinnamon stick
4 garlic cloves, finely chopped
2 tablespoons grated (peeled) fresh root ginger
1 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon chilli powder
500g skinless, boneless chicken breasts, cut into bite-size pieces
1 ripe banana
1-2 green chillies, chopped
40ml soy sauce
2 tablespoons tomato purée
1 teaspoon Winter Blend Garam Masala
chopped fresh coriander, to season
Pour the olive oil into a deep saucepan, add the stick of cinnamon, fennel, fenugreek and nigella seeds and cook over a medium heat until the fennel seeds are a roasted colour - this should take no more than 2-3 minutes. Remove the pan from the heat and allow the oil to cool.
Once the oil-and-spice mixture has cooled, add the garlic and fresh ginger to the pan and cook over a low-medium heat until the garlic is a golden brown colour, stirring frequently - this should take no more than 2-3 minutes. Add the turmeric, ground ginger and chilli powder, mix well and cook for about 20 seconds.
Add the chicken to the pan, mix well and cook until sealed all over, stirring all the time - this should take no more than 5 minutes.
Peel and mash the banana, then add it to the pan, along with the chillies, soy sauce and tomato purée. Stir and heat through.
Add 500ml boiling water and bring back to the boil. Reduce to a low simmer and cook, uncovered, for 30 minutes, stirring from time to time.
Season with the Winter Blend Garam Masala and chopped coriander.
©2010 Gurpareet Bains. All rights reserved. Photography copyright Lara Holmes