India is known for its unique and flavorful curries, and this banana stem chicken curry is an excellent example. While its base remains the same- a rustic, earthy and flavor packed curry with lots of spices, a protein and a veggie, this one has an addition of a unique ingredient- banana stem.
Banana stem is an excellent source of potassium, vitamin B6 and fiber, and is great for your gut too. This flavorful curry is an excellent way to get it on your plate and reap its benefits.
Ready to give this rather unique recipe a shot? Here’s all you need to know about making it the right way.
Ingredients For the Recipe
To make the banana stem chicken curry, here’s all you’ll need.
- Mustard oil: 1 tbsp
- Cumin seeds: 2 tsp
- Bay leaf: 1
- Cloves: 2
- Black Peppercorns: 1 tbsp
- Fenugreek seeds: ½ tsp
- Potatoes (chopped and cubed): ½ cup
- Chicken: 300 grams
- Banana stem (chopped): 1 cup
- Turmeric powder: ½ tsp
- Red chili powder: 2 tsp
- Black pepper powder: 1 tsp
- Chicken masala: 1.5 tbsp
- Salt: 1 tablespoon or as per taste
- Water: 2 cups
- Green chilies: 2
- Coriander leaves (chopped): ¼ cup
How to Make the Banana Stem Chicken Curry
Once you have all your ingredients ready, here’s the process you’ll need to follow.
Heat oil in a pan. Add the cumin seeds, bay leaf, cloves, black peppercorns, and fenugreek seeds.
Add the potatoes next and saute. Cook for 1-2 minutes.
Add in the chicken next and saute. Cook for 5-6 minutes.
Next, add the chopped banana stem and saute. Cook for 2 minutes.
Add in the powdered spices next and mix well.
Let the mixture cook for 5 more minutes before adding the water.
Let the water come to a boil and add in the green chilies. Mix well.
Next, add the chopped coriander leaves and mix well.
Let the chicken cook until the meat falls off the bones easily. You can use a fork to check the same.
Adjust the seasoning and water as required.
Serve hot with rice or chapati of your choice.
Frequently Asked Questions
While this recipe sticks to the use of classic ingredients- chicken, potatoes and banana stem, you can also add some more veggies of your choice if you want to.
You can stick to the root veggies like carrots and sweet potatoes, or use bell peppers, zucchini or green beans as well.
You can use practically any cut of chicken you have at hand. Boneless chicken cubes are great, and if you can use chicken thighs, they’ll turn out even better- super soft and tender.
That said, if you use chicken on the bone, the curry will turn out more flavorful and delicious.
You sure can! This is actually one of those recipes that you can freeze for later too! Just transfer the curry into an airtight container and refrigerate for up to 3 days, or freeze for 2 months.
Your leftover banana stem chicken curry can be transferred to an airtight container and refrigerated for 2-3 days. The curry actually develops flavors over time, which is why it'll taste even better the next day.
To make the curry thicker, you can add some heavy cream or coconut cream into it and give it a quick mix.
To reheat frozen or refrigerated curry, use the microwave. Even if you really want to reheat it over the stovetop, make sure you do it over low heat to keep the potatoes and the banana stem from falling apart.
Tips & Tricks to Make the Banana Stem Chicken Curry
While this recipe is super easy to put together, you may want to have
- If you don’t have all the whole spices that the recipe calls for, you can add a teaspoon of garam masala or allspice mix instead.
- Remember to cut the banana stem only when you’re ready to use it for the recipe. Doing this in advance will actually cause the stem to start browning, and eventually look unappealing.
- Also focus on removing the fibrous portion from the stem. This portion usually lacks nutrients and can be quite difficult to digest as well.
- To tone down the flavors of this curry, you can also add some whisked yogurt into it and let it simmer for a few additional minutes.
Serving Ideas & Suggestions
Just like almost any other Indian curry, this banana stem chicken curry can be served with some steamed rice or chapatis on the side. To complete the meal, you can also pair it with some spiced buttermilk (chaas) or a crunchy salad.
If you enjoyed trying out this Indian curry, and are inspired enough to try out some more flavorful Indian recipes, here are a few handpicked ones that you might like.
- Alleppey Style Fish Curry with Brown Rice
- Cozy Winter Dumplings With Warm Broth
- Lemony Whole Wheat Spaghetti with Garlic and Spinach
Banana Stem Chicken Curry
- 1 teaspoon Mustard Oil
- 2 teaspoon Cumin Seeds
- 1 Bay Leaf
- 2 Cloves
- 1 tablespoon Black Peppercorns
- ½ teaspoon Fenugreek Seeds
- ½ cup Potatoes , (chopped and cubed)
- 300 gms Chicken
- 1 cup Banana Stem , (chopped)
- ½ teaspoon Turmeric Powder
- 2 teaspoon Red Chili Powder
- 1 teaspoon Black Pepper Powder
- 1.5 tablespoon Chicken Masala
- 1 tablespoon Salt
- 2 cups Water
- 2 Green Chilies
- ¼ cup Coriander Leaves , (chopped)
- Heat oil in a pan. Add the cumin seeds, bay leaf, cloves, black peppercorns, and fenugreek seeds.
- Add the potatoes next and saute. Cook for 1-2 minutes.
- Add in the chicken next and saute. Cook for 5-6 minutes.
- Next, add the chopped banana stem and saute. Cook for 2 minutes.
- Add in the powdered spices next and mix well.
- Let the mixture cook for 5 more minutes before adding the water.
- Let the water come to a boil and add in the green chilies. Mix well.
- Next, add the chopped coriander leaves and mix well.
- Let the chicken cook until the meat falls off the bones easily. You can use a fork to check the same.
- Adjust the seasoning and water as required.
- Serve hot with rice or chapati of your choice.
- You can make the curry as per your desired consistency.