Chicken Curry

chicken-banana-curry Photo: Travis Rathbone


  • 1 tablespoon canola oil
  • 2 large onions, diced
  • 2 tablespoons curry powder
  • 2 tablespoons minced ginger
  • 2 pounds boneless, skinless chicken thighs, chopped
  • 1 (14-oz) can light coconut milk
  • 2 cups chicken stock
  • 2 bananas, chopped
  • 2 tablespoons chopped cilantro, plus garnish
  • 2 tablespoons cornstarch
  • 2 tablespoons water


1. Heat oil in pot on medium-high. Add onions; cook 7 minutes. Add curry and ginger; cook 1 minute.

2. Add next 5 ingredients (through cilantro). Partly cover; simmer on medium-low for 30 minutes.

3. Whisk cornstarch and water; stir into pot. Cook on high 1 minute. Add salt and pepper to taste. Garnish with cilantro.

    Chicken thighs lend additional flavor to zippy Chicken Curry.
  • Yield: Makes: 8 servings (serving size: 1 cup curry)

Nutritional Information

Calories per serving: 246
Fat per serving: 9.7g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 2.8g
Polyunsaturated fat per serving: 1.6g
Protein per serving: 24g
Carbohydrate per serving: 16g
Fiber per serving: 2g
Cholesterol per serving: 108mg
Iron per serving: 23mg
Sodium per serving: 201mg
Calcium per serving: 29mg

Good to Know

Recipe courtesy of Ming Tsai, host and executive producer of Simply Ming

Ming Tsai