Before you get to thinking that this dinner might actually taste like dessert, the sweetness from the banana is mild and serves to add extra depth to this dish
1 large mild onion, roughly chopped
1 large fresh red chilli, seeded
5cm piece fresh root ginger, chopped
3 garlic cloves
2 tbsp sunflower oil
1 tbsp garam masala
450ml chicken stock
55g ground almonds
8 skinless boneless chicken thighs
150g plain low-fat yoghurt
2 tsp cornflour
2 large bananas
2 tbsp chopped fresh coriander, plus extra to garnish
2 tbsp toasted flaked almonds (optional)
1. Place the onion, chilli, ginger and peeled garlic in a food processor and process to a smooth purée.
2. Heat the oil in a large non-stick pan and fry the onion mixture for about 10 minutes or until softened, stirring more frequently towards the end of the cooking time to prevent the mixture from sticking.
3. Add the garam masala and stir to mix.
4. Pour in the stock and stir in the ground almonds.
5. Add the chicken thighs.
6. Cover the pan and leave to simmer gently for 25 minutes.
7. Mix the cornflour into the yoghurt.
8. Add this mixture to the curry and simmer, stirring constantly, until thickened.
9. Peel and slice the bananas, then add to the curry with the chopped coriander. Cook for just a few more minutes to warm the bananas. Serve the curry hot, sprinkled with chopped coriander and the toasted almonds, if using.