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Banana Chicken Korma Curry

  • Author: Irena Macri
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 3
  • Cuisine: Indian


You can make this paleo chicken korma with other meat, prawns or vegetables. If using prawns, cook the sauce with some vegetables first and then add the prawns in the last few minutes of cooking as they don’t need much time at all. For a vegetarian version, I recommend to make it with cauliflower, green beans and mushrooms. Frozen peas can be replaced with green beans or broccoli. If making a larger batch, double the ingredients.


  • 1/3 cup almond flakes
  • 1 small to medium banana, broken into pieces
  • 2/3 cup coconut cream (thickened part of the coconut milk is fine)
  • 2 large cloves garlic
  • 1/3 cup tomato puree/passata/diced tinned tomatoes
  • 1/2 cup water
  • 2 teaspoons ghee or coconut oil
  • 1 medium brown onion, diced
  • 1 tablespoon grated fresh ginger
  • 500 grams diced chicken meat
  • 1 medium carrot, diced
  • 2/3 teaspoon turmeric powder
  • 2/3 teaspoon mild curry powder
  • 1/4 teaspoon chilli flakes
  • 1 cinnamon stick
  • 1 bay leaf
  • 1/2 teaspoon fennel seeds or 34 cardamom pods
  • 1 teaspoon salt
  • 1 tablespoon lime or lemon juice
  • 1/2 cup frozen peas (thawed out)


  1. Add almond flakes to a medium frying pan and heat over medium heat. Cook for about 2 minutes, stirring frequently, until toasted and golden brown. Stir more frequently in the last 30 seconds as they will start to toast very quickly. Remove to a bowl.
  2. Place banana, coconut cream/milk, garlic, tomato puree and water in a food processor. Add half of the toasted almond flakes (reserve the rest for later). Process until smooth, scraping the sides.
  3. Heat ghee in a heavy base saucepan over medium heat. Add onion and sauté for two minutes, then add ginger and stir through for about 30 seconds.
  4. Add chicken and carrots to the pot and stir through. Then add all of the spices and salt and stir through until well combined. Pour the coconut banana mix into the saucepan, add lime or lemon juice, stir and bring to boil. Then cover with a lid, turn the heat to medium-low and cook for 15 minutes.
  5. After 15 minutes, add the thawed out peas, stir, uncover and cook for a further 5 minutes (no lid on).
  6. Serve topped with the remaining almonds and fresh coriander or mint.
  7. Keep leftovers in an air-tight container in the fridge for up to 2 days. This curry will freeze well. Add a little water when reheating. This can also be made in a slow cooker.

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