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Easy Chicken and Green Plantain Curry

Do you feel like a warming, creamy and comforting meal? This chicken and green plantain curry is easy to make and will hit all the right spots. Serve it with a fresh cabbage and dill salad for a healthy meal that is nutritious, satisfying and comforting.

The ingredients for this easy chicken and green plantain curry

  • Extra virgin olive oil / avocado oil / ghee
  • Pasture-raised chicken thighs, boneless, skin-on
  • Green plantain
  • Full-fat coconut milk
  • Aromatics: onions, garlic, ginger
  • Spices: salt, pepper, ground coriander, curry powder, turmeric powder, fenugreek powder
  • Cilantro
  • Red Tabasco – for serving, if you want a kick

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

Serve this curry with cabbage salad

I absolutely love how this curry with green plantain curry pairs with a fresh cabbage salad. To make the cabbage salad, you need:

  • 1 head cabbage
  • 1 handful fresh dill, chopped
  • 1/2 teaspoon salt
  • freshly cracked pepper
  • apple cider vinegar and extra virgin olive oil to taste

To make the cabbage salad, follow these steps:

  • Shred the cabbage
  • Sprinkle the shredded cabbage with salt and massage it, squeezing it between you fingers to break down some of the fiber and releases some natural juices
  • Add the fresh dill, season with pepper, extra virgin olive oil, apple cider vinegar to taste (in my family we have different tastes, some of us love it with more vinegar, some with less, follow your taste buds)

This curry dish is not spicy, so add some red Tabasco when serving if you are looking for some heat.

Do you want pita?

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

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Easy Chicken and Green Plantain Curry

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By Claudia Curici Serves: 4
Prep Time: 35 minutes Cooking Time: 50 minutes

This chicken and green plantain curry is easy to make and will hit all the right spots. Serve it with a fresh cabbage and dill salad for a healthy meal that is nutritious, satisfying and comforting.

Ingredients

  • 3, 4 tablespoons extra virgin olive oil
  • 4 boneless, skin-on chicken thighs (from pasture-raised chicken)
  • salt, pepper and coriander to season the chicken
  • 2 medium to big yellow onions, chopped
  • 1 big green plantain, peeled and sliced in bite-size pieces
  • 5 garlic cloves, smashed, minced or grated
  • 1 thumb-size fresh ginger, grated
  • 2 teaspoons curry powder, or more to taste
  • 1 teaspoon turmeric powder
  • 2 teaspoons fenugreek powder
  • 1 can full-fat coconut milk
  • salt and pepper to taste
  • fresh cilantro, chopped

Instructions

1

Rinse and pat dry the chicken and add it to a big skillet with a few tablespoons of olive oil.

2

Sear the chicken skin down for about 10 minutes, until the skin becomes crispy, on medium heat. While the chicken cooks skin down, season the side up with salt, pepper and coriander.

3

Flip the chicken, season on the skin again, and sear again for about 10 minutes, until the chicken gets golden.

4

Take the chicken out on a plate, and slice it into bite-size pieces while the onions and bananas are cooking.

5

Add the onions to the skillet and saute for about 5 minutes, stirring occasionally.

6

In the meantime peel and slice the plantain, and add it to the onions, with garlic and ginger. Cook for about 5 minutes stirring occasionally.

7

Add the curry powder, turmeric and fenugreek. Stir well, cook for about 2 minutes.

8

Add the chicken back to the skillet, pour over the coconut milk. Let everything come to a boil, and turn heat to low. Cook for about 15 minutes.

9

Taste for final seasoning and finish with fresh cilantro.

10

Serve with cabbage salad (check post for recipe) and Tabasco if you want some heat.

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2 Comments

  • Reply
    Erin Hannigan
    June 10, 2021 at 7:52 pm

    So easy and so incredibly good…
    We paired the curry with the cabbage salad, and it was to die for!! Claudia, after countless recipe home runs, you have my undying devotion…thank you!

    • Reply
      Claudia
      June 11, 2021 at 12:18 am

      Ohh Erin, thank you so much for the kind words, I really appreciate you trying my recipes as soon as they come out, it gives me peace of mind to know there is at least one more person who tested the recipe and it works xx

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