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!
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Servings: 4 Servings
Calories: 139kcal
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.
Notes
- You can make the curry as per your desired consistency.
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