Aromatic chicken curry with banana and onion sambal. And: Happy Birthday, dear Mr. Fyffe!
Contains ads for BANANAAAAS. (But without minions).
A When English tea trader Edward Wathen Fyffe traveled to the Canary Islands in 1884 with his wife Ida, they did not suspect that they would change the world sustainably. At the same time, this trip to another continent was, for the time being, no cause for celebration. They were not about good business or a pleasure trip to exotic countries - but literally about life and death. Ida suffered from tuberculosis, a condition that was still extremely serious at the time and against which there were no effective drugs. Tuberculosis patients were usually recommended to stay in warm regions for rest. And then it got better - or not. Many people died from the lung disease. And so were warmer climes for Edward and Ida, the last hope for recovery. So Mr. Fyffe packed his young wife and brought her out of rainy England into the warm sun of the Canary Islands.
The couple in love was lucky: Mrs. Fyffe recovered and recovered well. Full of joy they planned the trip home and explored before the islands and their exotic peculiarities. On this occasion, Edward encountered a fascinating plant that produced extremely tasty fruits with a very idiosyncratic form: the banana tree. The enthusiastic merchant packed a few tufts of bananas and shipped them to England. Maybe you could make this curious thing money? When he then praised the bananas at home on the market, he was overrun by an ecstatic crowd. Exotic products were in fashion and people were crazy about it - the bananas were sold out in no time. And people wanted more. Much more.
The Plietsche Teehändler recognized his chance and quickly set up a banana trade. The tufts were brought to England in the bellies of merchant ships on long sea routes. A logistical masterpiece. Mr. Fyffe was so successful that he gave up the tea trade and henceforth only imported the yellow fruits. Fyffe's banana trade was the first to bring the curved exotic to Europe and made it accessible to many as the expression of a very modern and enjoyable lifestyle.
Today, the banana has long since become our good, old buddy on the fruit shelf and is natural sweet carbohydrate dispenser (which brings its practical packaging itself), in various school and sports bags, smoothies & Co. Fyffes is still one of the leading companies for the import of bananas and is celebrating its 130th birthday this year. Happy Birthday, Mr. Fyffe! I am sure they are extremely proud of this development.
To pay tribute to Mr. Fyffe, his pioneering spirit and fair trade banana I cooked a delicious birthday recipe. It is pampering aromatic, a bit exotic banana, suitable for two or many guests and - as always - very easy to boil. I guess he would have liked it. What do you say? Do you give the good old banana a hearty chance on your plate?
Have it delicious! ღ
The recipe for Aromatic chicken curry with banana and onion sambal
Heat the butter in a deep frying pan and fry the onion in a high-grade until golden brown in 5 minutes. Then add garlic and ginger and fry for 30 seconds.
Sprinkle garam masala and turmeric over it and stir in.
Pour in the chicken stock and stir in the tomato paste with ground almonds and coke flakes (optional). Simmer for 5 minutes over low heat.
Cut the chicken breast into bite-sized cubes and add to the sauce. Cook on a low heat for 15 minutes, stirring occasionally. Finally, season with salt and pepper.
In the meantime, do not cut the banana, onion and cucumber into cubes. Mix with the juice of the lime and half of each of chili and cilantro. Season the banana sambal with a little salt and pepper.
Sprinkle the chicken curry with chopped chili and cilantro and serve with the banana sambal.
Basmati rice and warm Indian bread ( Papadam or Naan - is often in the normal supermarket).Calories per serving
Ingredients
- 1 tablespoon butter
- 1 large onion, peeled & in columns
- 2 garlic cloves, peeled & chopped
- 2.5 cm fresher Ginger, peeled & chopped
- 2 teaspoons Garam Masala
- 1 teaspoon Kumin
- salt & black pepper
- 300 ml chicken broth
- 2 tablespoons tomato paste
- 1 tbsp ground almonds
- 1 tbsp coconut flakes (optional)
- 250g chicken breast fillet
- 1 not too ripe banana
- 1 red onion
- 1/4 Snake cucumber, halved & cored
- Juice 1 lime
- 1 red chilli pepper, chopped i>
- 1 small bunch of fresh coriander, chopped
And so it goes
Heat the butter in a deep frying pan and roast the onion in a high-grade oven for 5 minutes until golden brown. Then add garlic and ginger and fry for 30 seconds.
Sprinkle garam masala and turmeric over it and stir in.
Pour in the chicken stock and stir in the tomato paste with ground almonds and coke flakes (optional). Simmer for 5 minutes over low heat.
Cut the chicken breast into bite-sized cubes and add to the sauce. Cook on a low heat for 15 minutes, stirring occasionally. Finally, season with salt and pepper.
In the meantime, do not cut the banana, onion and cucumber into cubes. Mix with the juice of the lime and half of each of chili and cilantro. Season the banana sambal with a little salt and pepper.
Sprinkle the chicken curry with chopped chili and cilantro and serve with the banana sambal.
Tips
Basmati rice and warm Indian bread (Papadam or Naan - is also often found in regular supermarkets).