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Cari Banane Marrons et Poulet
A unique and comforting Seychellois curry combining unripe bananas (banane marrons) with chicken, simmered in a rich coconut milk sauce infused with local spices. This dish showcases the use of local produce in everyday cooking.
ð§ ææ
- 500 g Chicken Thighs(boneless, skinless, cut into chunks)
- 3 medium Unripe Bananas (Banane Marrons)(peeled and cut into 1-inch pieces)
- 400 ml Coconut Milk(full fat)
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 tbsp Curry Powder
- 1 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 2 tbsp Vegetable Oil
- to taste Salt
- to taste Black Pepper(freshly ground)
- for garnish Fresh Coriander
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Stir in the curry powder, turmeric powder, and coriander powder. Cook for 1-2 minutes, stirring constantly, until spices are fragrant.
- 4
Add the chicken pieces to the pot and brown them on all sides.
- 5
Add the unripe banana pieces and stir to coat them with the spice mixture.
- 6
Pour in the coconut milk and bring to a simmer. Season with salt and pepper to taste.
- 7
Cover the pot, reduce heat to low, and let it simmer for 30-35 minutes, or until the chicken is cooked through and the bananas are tender but not mushy.
- 8
Adjust seasoning if necessary. Garnish with fresh coriander before serving.
ð¡ ããã®ã³ã
- âUse firm, unripe bananas; ripe bananas will become too soft and mushy.
- âIf you can't find unripe bananas, plantains can be a good substitute.
- âServe hot with rice, roti, or a simple salad.
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- Add a pinch of chili flakes for a spicier curry.
- Include other vegetables like bell peppers or green beans for added color and nutrition.