Easy Green Plantain Curry with Chicken

Craving something warm, creamy, and comforting? This easy-to-make green plantain chicken curry is just what you need to satisfy your taste buds.

The Ingredients for Green Plantain Curry with Chicken

If you are lucky enough to live in a place where green plantains are easy to find in stores, the handful of ingredients for this recipe are familiar and easy to find.

• Your favorite cooking fat: Extra virgin olive oil, avocado oil, or ghee
• Pasture-raised chicken thighs, boneless, skin-on
• Green plantain
• Full-fat coconut milk
• Aromatics: onions, garlic, ginger
• Spices: salt, pepper, curry powder, turmeric powder, fenugreek powder
• Cilantro
• Red Tabasco – optional, for serving

Please check our guide for more information on green plantains: How to Make Tostones (Double-Fried Green Plantain).

How to Make Green Plantain Curry with Chicken

Prepare the Chicken: Rinse and pat dry the chicken. Heat a large skillet over medium heat with a few tablespoons of olive oil.

Sear the Chicken: Place the chicken skin-side down in the skillet and cook for about 10 minutes, or until the skin becomes crispy. While cooking, season the exposed side with salt, pepper, and coriander.

Flip and Sear Again: Flip the chicken, season the skin side, and sear for another 10 minutes until golden brown. Remove the chicken from the skillet, transfer to a plate, and slice into bite-sized pieces. Set aside.

Cook the Onions and Plantains: In the same skillet, add the onions and sauté for about 5 minutes, stirring occasionally. Meanwhile, peel and slice the plantains. Add the plantains to the skillet along with the garlic and ginger, and cook for an additional 5 minutes, stirring occasionally.

Add the Spices: Stir in the curry powder, turmeric, and fenugreek, ensuring the spices coat the plantains and onions evenly. Cook for about 2 minutes to toast the spices and enhance their flavor.

Combine and Simmer: Return the chicken to the skillet, then pour in the coconut milk. Stir to combine and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld.

Taste and Finish: Adjust the seasoning as needed, then garnish with fresh cilantro.

Serve: Pair the curry with cabbage salad (refer to the post for the recipe) and a dash of Tabasco for added heat, if desired.

Cabbage Salad: The Perfect Side for This Dish

I love how this green plantain curry pairs beautifully with a fresh, crunchy cabbage salad, and creates a complete, nourishing meal. Here’s what you’ll need to make it:

Ingredients (for 4 servings):

• 1 head of cabbage
• 1 handful of fresh dill, chopped
• 1/2 teaspoon salt
• Freshly cracked pepper, to taste
• Apple cider vinegar, to taste
• Extra virgin olive oil, to taste

Instructions:

• Shred the Cabbage: Thinly shred the cabbage and place it in a large bowl.
• Massage the Cabbage: Sprinkle the cabbage with salt and massage it gently, squeezing it between your fingers to soften the fibers and release its natural juices.
• Season and Mix: Add the chopped dill, freshly cracked pepper, and dress the salad with apple cider vinegar and extra virgin olive oil to taste.

Tip: In my family, we like to adjust the vinegar to suit individual preferences—some of us love a tangier salad, while others prefer a milder flavor. Feel free to follow your taste buds!

Enjoy this refreshing salad as the perfect complement to your green plantain curry.

Do you want pita?

If you want a flatbread or pita with your plantain curry, try our Gluten-Free Flatbread with Sorghum and Green Plantain, or our Easy Cassava Flour Tortillas.

More chicken recipes

• Chicken Kofta Recipe With a Twist
• Chicken and Fonio with Herb-Avocado Cream, Easy Summer Meal
• Chicken Gyro Pita Platter with Tzatziki (Lectin-Free, Gluten-Free)
• Persian Style Chicken with Pomegranate Reduction
• Baked Chicken Satay (No Peanuts, No Soy, Lectin-Free)
• Gluten-free chicken nuggets (baked)

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