1 medium size chicken, cut into pieces and skinned
2 cloves garlic, chopped
5 ml (1 tsp) turmeric
1 onion, finely chopped
15 g (1 tbsp) curry powder
450 ml (15 fl oz) water
2 bay leaves
cornflour
4 bananas, green if possible
2 slices ginger, finely chopped
fresh lemon juice, to taste
2 cloves garlic, chopped
5 ml (1 tsp) turmeric
1 onion, finely chopped
15 g (1 tbsp) curry powder
450 ml (15 fl oz) water
2 bay leaves
cornflour
4 bananas, green if possible
2 slices ginger, finely chopped
fresh lemon juice, to taste
method
1. Prick the chicken pieces with a fork and rub with a mixture of garlic and turmeric.
2. Fry half the onion until soft, add the chicken pieces and cook until tender and browned. Keep hot.
3. To make the curry sauce, fry the rest of the onion. When soft, add the curry powder and cook for 5 minutes, stirring. Add the water and one of the bay leaves. Cook until the sauce thickens, if necessary adding a little cornflour. Serve the curry sauce separately.
4. Split each banana into two. Sprinkle the bananas with chopped ginger and fry them in a non-stick pan with the other bay leaf.
Add the lemon juice to taste and serve with the cooked chicken.
2. Fry half the onion until soft, add the chicken pieces and cook until tender and browned. Keep hot.
3. To make the curry sauce, fry the rest of the onion. When soft, add the curry powder and cook for 5 minutes, stirring. Add the water and one of the bay leaves. Cook until the sauce thickens, if necessary adding a little cornflour. Serve the curry sauce separately.
4. Split each banana into two. Sprinkle the bananas with chopped ginger and fry them in a non-stick pan with the other bay leaf.
Add the lemon juice to taste and serve with the cooked chicken.
serving amount
serves 4
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