Persian-style chicken with bananas and coconut

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Chicken thighs take centre stage here in a delicious curry that is easy and comforting.

Ingredients

8 skinless, boneless chicken thighs

Sea salt and freshly ground pepper, to season

2 tablespoons canola oil

2 tablespoons unsalted butter

½ cup chopped onions

3 cloves garlic, minced

2 teaspoons garam masala

1 teaspoon ground cumin

2 teaspoons chili paste

1 ½ cups canned coconut milk

2 teaspoons sugar

2 tablespoons lime juice

¼ cup golden raisins

1 large banana, sliced

½ cup shelled pistachios, chopped

Fresh cilantro, to garnish

Preparation

Season chicken with salt and pepper. heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes per side or until crispy brown on exterior. Remove and set aside.

In same skillet, melt butter over medium heat.
Add onion and garlic; cook over medium-high heat for 2 to 4 minutes. Add garam marsala, cumin and chili paste; cook for 4 to 5 minutes. Stir in coconut milk and sugar, stirring constantly until thickened, about 7 to 9 minutes. Return chicken to skillet and cook 3 minutes longer or until heated through. Add lime juice, raisins and banana slices. Add water if sauce is too thick. Sprinkle with pistachios and cilantro. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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