• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Dainty Soul Curry
  • Snacks
  • Salads
  • Desserts
  • Main Dish
  • Sides
  • Instant Pot
  • Air Fryer
  • Drinks
  • Breakfast
  • Condiments
  • Spices
  • Recipes
  • Giveaways
  • Contact Us
  • Privacy Policy
menu icon
go to homepage
  • Snacks
  • Salads
  • Desserts
  • Main Dish
  • Sides
  • Instant Pot
  • Air Fryer
  • Drinks
  • Breakfast
  • Condiments
  • Spices
  • Recipes
  • Giveaways
  • Contact Us
  • Privacy Policy
search icon
Homepage link
  • Snacks
  • Salads
  • Desserts
  • Main Dish
  • Sides
  • Instant Pot
  • Air Fryer
  • Drinks
  • Breakfast
  • Condiments
  • Spices
  • Recipes
  • Giveaways
  • Contact Us
  • Privacy Policy
×

Home » Recipes » Main Course Entrée

Banana Stem Chicken Curry

Last Updated: Mar 5, 2023 by Enozia Zehra Vakil · This post may contain affiliate links · Leave a Comment

Jump to Recipe - Print Recipe
Banana Stem Chicken Curry PIN (2)
Banana Stem Chicken Curry PIN (1)
Banana Stem Chicken Curry PIN (3)

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. 

delicious banana stem chicken curry

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. 

Jump to:
  • Ingredients For the Recipe
  • How to Make the Banana Stem Chicken Curry
  • Frequently Asked Questions
  • Tips & Tricks to Make the Banana Stem Chicken Curry
  • 📖 Recipe

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

zoom in image of banana stem chicken curry

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. 

add all the seeds and oil in a pan and saute

Heat oil in a pan. Add the cumin seeds, bay leaf, cloves, black peppercorns, and fenugreek seeds.

add potatoes and saute

Add the potatoes next and saute. Cook for 1-2 minutes.

add chicken pieces and mix well

Add in the chicken next and saute. Cook for 5-6 minutes.

See also
Broad Beans Khichdi

Next, add the chopped banana stem and saute. Cook for 2 minutes.

add banana stem and powdered spices and mix well

Add in the powdered spices next and mix well.

add water to the pan and mix well

Let the mixture cook for 5 more minutes before adding the water.

add green chilies and cook

Let the water come to a boil and add in the green chilies. Mix well.

add chopped coriander leaves and 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 and spicy banana stem chicken curry with rice or roti and enjoy

Serve hot with rice or chapati of your choice.

Frequently Asked Questions

What Else Can I Add to the Banana Stem Chicken Curry?

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.yummy banana stem chicken curry

Which Cut of Chicken Should I Use?

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.

Can I Prep the Dish in Advance?

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. side view zoom in image of banana stem chicken curry

See also
Vegan Keto Falafel
How Do I Store the Leftovers?

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. 

How Can I Make the Curry Thicker?

To make the curry thicker, you can add some heavy cream or coconut cream into it and give it a quick mix. side view of banana stem chicken curry

How Do I Reheat the Curry?

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. 
hot banana stem chicken curry

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. 

See also
Peanut Rice

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

📖 Recipe

Featured Img of Banana Stem Chicken Curry

Banana Stem Chicken Curry

This banana stem chicken curry is another Indian curry that’s full of flavor, but also packs in the healthy goodness of banana stem!
No ratings yet
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 Servings
Calories: 139kcal
Author: Enozia Zehra Vakil

Ingredients

  • 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)

Instructions

  • 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.
Find us on Pinterest!Follow MyDaintySoulCurry!
Check our YouTube recipe videos!Here is MyDaintySoulCurry Channel!

Notes

  • You can make the curry as per your desired consistency.
See also
High Fiber Pizza
Tried this recipe?Mention @Mydainty_soulcurry or tag #mydaintysoulcurry!

Nutrition

Serving: 4Servings | Calories: 139kcal | Carbohydrates: 11g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 1061mg | Potassium: 529mg | Fiber: 2g | Sugar: 1g | Vitamin A: 408IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 2mg
Let’s stay connected!Follow @MyDaintySoul!
« Leftover Beetroot Pulp Chapati
High Fiber Breakfast Cutlets »

Sharing is caring!

0 shares
  • Facebook
  • Twitter
  • Email

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Sophie profile photo.

Hi, I'm Sophie! Created this blog to share the best plant-based Indian and world recipes.

More about me →

Popular

  • How To Cook Tofu - Six Easy Ways
  • Vegan Keto Falafel
  • Keto Cauliflower Queso
  • Vindaloo Curry

Recent Recipes

  • Juicy Grilled Pineapple
  • Homemade Water Kefir Recipe
  • Broad Beans Pasta in White Sauce
  • Pan Roasted Crispy Yam

Pages

  • Meet Me
  • Contact Us
  • Privacy Policy
  • Recipe Index

Copyright © 2023 · My Daint Soul Curry LLC

  • Facebook
  • Twitter
  • Pinterest
  • Email