Chicken Curry with Cashewnuts and Fried Bananas

Asian recipe

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Ingredients

3	chicken legs
1 tsp	salt
1 tsp	curry powder
1 pinch(es)	ground cardamom
1 pinch(es)	ground cloves
1 pinch(es)	ground cinnamon
2 clove(s)	garlic, diced
1	bay leaf
1	onion, chopped
150 g	cashew nuts, diced
2	tomatoes
2 tbsp	flour
150 ml	cream
300 ml	vegetable stock
3	bananas
2 tbsp	butter
3 tbsp	vegetable oil

Method

Preparation time: ca. 10 min / Cooking / Baking Time: ca. 35 min / Grade of difficulty: easy / Calories per portion: 450 kcal

Mix together the salt, curry, cinnamon, cloves, cardamom and garlic. Rub the chicken legs with the mixture.

Heat the oil in a pan and fry the onion and the bay leaf for at least 5 minutes. Remove the bay leaf, place the chicken legs into the pan and fry for 5-10 minutes, turning occasionally. Add the tomatoes, the vegetable stock and the cashew nuts, cover the pan with a lid and cook over low heat for approximately 10 minutes.

Remove the chicken legs from the pan and set aside. Leave the pan on the hob, add the cream and flour and cook stirring until creamy. Return the chicken legs and cook over very low heat for another 10 minutes or until the chicken is tender. Check seasoning and correct if necessary.

In another pan fry the bananas in some butter for 3 minutes, turning once.

Serve the chicken legs in the sauce with Basmati rice, the bananas and green salad.