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Curry de Poulet aux Bananes Plantain (Chicken and Plantain Curry)

Curry de Poulet aux Bananes Plantain (Chicken and Plantain Curry) is a traditional Ivorian recipe (from Côte d'Ivoire) for a classic curry of marinated and baked chicken thighs that are finished by stewing with sweet potatoes, plantains and papaya with coconut milk. The full recipe is presented here and I hope you enjoy this classic Ivorian version of: Chicken and Plantain Curry (Curry de Poulet aux Bananes Plantain).

prep time

15 minutes

cook time

60 minutes

Total Time:

75 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurrySpice RecipesChicken RecipesFowl RecipesCote-divoire Recipes



Ingredients:

4 chicken thighs
4 plantains
4 sweet potatoes
2 papaya
1 lime
2 garlic cloves, grated
2 tbsp curry powder
2 tbsp soy sauce
2 tbsp fish sauce
1 tbsp groundnut oil
100ml coconut milk
3 spring onions
salt, to taste

Method:

Whisk together the oil, fish sauce and soy sauce in a bowl. Brush this mixture all over the chicken thighs then set them aside.

Wash the sweet potatoes then bring a pan of lightly-salted water to a boil. Add the sweet potatoes and cook for about 15 minutes, or until tender.

Wash the plantains, place in an oven pre-heated to 180°C and bake in their skins for 15 minutes.

Halve the papaya, scoop out the seeds and drizzle over a little lime juice to prevent browning then set aside.

Transfer the marinated chicken thighs to a bowl then add the grated garlic and sprinkle over the curry powder. Rub to coat then arrange on a roasting tin and transfer to an oven pre-heated to 200°C.

After 20 minutes of roasting, pour 200ml of water into the pan. Peel the sweet potatoes and plantains. After 10 more minutes of cooking add these, along with the papaya to the pan with the chicken thighs.

Bake for a further 15 minutes, basting frequently with the pan juices. After 10 minutes of cooking stir in the coconut milk.

Arrange the curry ingredients on a bed of white rice and spoon over the sauce. Garnish with the spring onion and serve.