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Easy Green Plantain Curry with Chicken

Easy Green Plantain Curry with Chicken

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Description

This green plantain curry with chicken 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. Prepare the Chicken: Rinse and pat dry the chicken. Heat a large skillet over medium heat with a few tablespoons of olive oil (you can use avocado oil, or ghee).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Taste and Finish: Adjust the seasoning as needed, then garnish with fresh cilantro.
  8. Serve: Pair the curry with cabbage salad (refer to the post for the recipe) and a dash of Tabasco for added heat, if desired.

Find it online: https://creativeinmykitchen.com/chicken-and-green-plantain-curry/