This chicken curry star tomatoes and plantains.
Please do not substitute canned tomatoes—there will be a huge difference, and there’s no reason to settle.
Plantains come in two varieties: green to medium ripe and even riper.
The former are used as vegetables in stews while the latter are sweeter and less starchy, reserved for sweet side dishes and desserts.
If you not familiar with plantains, my chicken curry affords you a wonderful introduction; they are quite a match for the tomatoes.
Consider this chicken curry a complete main course.
The plantains are nice and porous, and will be happy to absorb the curry sauce. You will find them a welcome change to the usual starch like noodles or rice.
The dish freezes well!
Make the full recipe, and freeze the unused portion.
- 6 serving pieces chicken (drumsticks, thighs, thick cutlets: 2 pieces per person, a dozen pieces total), skin on
- 3 tablespoons olive oil (only if you used all chicken cutlets. Skip if you have enough dark pieces)
- 2 pouches Levana Nourishments Garden Vegetable
- 2 tablespoons curry, or more to taste
- 1 tablespoon cardamom
- 2 cups water
- 2 large tomatoes, or 6 plum tomatoes, diced
- 2 large medium-ripe plantains, sliced 1 inch thick
- 4-6 sprigs cilantro, leaves only, chopped
Bring all ingredients to a boil in a wide bottom pot.
Reduce the flame to medium and cook covered for 45 minutes. Make sure there is enough cooking liquid in the pot. Add a little if necessary. The sauce should be nice and thick. Serve hot.
Makes 6 servings