Chicken, Banana, Red Onion Bhajis and a Curried Roast Potato Mash.

Chicken, Banana, Red Onion Bhajis and a Curried Roast Potato Mash.

Chicken banana, bhaji, roast potato mash.

OK, just by looking at the title there seems to be a few problems. Have I finally gone mad? Well, yes and no. Firstly the chicken and banana. This is an a very old classic combination from the introduction of curry from India. In order to tame some of the spices, bananas were added to create a little sweetness and more rounded tastes. Still to this day any good curry house will have one of their curries containing banana. At my local it’s called a Bangalore curry. I was as sceptical as most of you, but the proof is quite simply in the tasting and it was perfect. As the chicken cooks and the banana softens it loses a lot of it’s flavour and becomes a melting soft centre. Just think how cheese changes its texture and flavour once you cook it.

The bhajis, coriander and coconut chutney add some crunch and cooling the plate. My other latest creation is roast potato mash. I specifically make too many potatoes on a Sunday. The following day I add some milk to soften the hard edges and help the flavours develop. Then, just mash with a masher. Some lumps are perfectly acceptable in this instant. I tempered some curry spices, then added to the mix to lift the potatoes.



  • 2 Chicken Breasts
  • 5 Slices Serrano Ham
  • 2, as straight as possible Bananas
  • 2 Tbsps chopped Coriander
  • Onion Bhajis

  • 1 Finely sliced Red Onions
  • 2 Tbsp Coriander root
  • 1 Tbsp Curry Powder
  • 100g Gram Flour
  • 1 Chopped Chilli
  • Roast Mash Potatoes

  • 500g Leftover Roast Potatoes
  • 200ml Milk
  • 1 Tsp Cumin
  • 1 Tsp Coriander
  • 1/2 Tsp Turmeric
  • 1 Tsp Onion(Nigella) Seeds
  • 1 Tsp Paprika
  • Coriander and Coconut Chutney

  • 5 Tbsp Coriander Leaf
  • 150g Natural Yoghurt
  • 1 Green Chilis
  • 1/2 a lime Lime Juice
  • To taste Sugar
  • 50-75g Dessicated Coconut


  1. Prepare the chicken first. Lay out serrano ham on cling film. Bash out chicken breasts and add. Roll the bananas in coriander then carefully wrap up. Wrap tightly in cling film. Leave in fridge.
  2. Add the leftover potatoes to the milk and leave for 30 minutes. Fry all the spices in oil until they smell aromatic. Add these to the potatoes and mash. Season to taste with salt and pepper.
  3. Add the yoghurt, coriander leaves and chilli to a blender and pulse until you have a nice thick green smoothie. Taste, add sugar and lime juice. It should be cooling yet spicy. Add enough coconut so that it is becomes quite thick. Leave this in the fridge until needed.
  4. For the bhajis, add the curry powder, flour, coriander roots, chilli to a bowl. Add enough water so the mix is half way between runny cream and thick cream. Add the sliced onion and mix thoroughly. Add spoonfuls at a time to some  180°c oil. Fry for two minutes each. Drain. These can be reheated later if you want to make ahead.
  5. Remove the chicken from the clingwrap and cook in a 180°c oven for 15 minutes.
Reheat the potatoes in the microwave, serve with a carrot puree and drizzle of chicken jus.


  1. This is the sort of meal I love to eat and I’m not to be trusted around onion bhajis!

  2. I have to say the banana through me a bit, but it’s not the first time I’ve seen it in a curry. The colours in this dish are quite lovely. We adore onion Bhajis, it’s one of the few things we deep fry, I’ve tried oven baked versions and they are just not worth it. The fragrant spices must be very warming, it’s just been so darn cold in our part of the world. Do you get some of your inspiration from the places you travel to for work?

    • Dave Crichton

      I get my inspiration from being bored while away. I do get the odd bit of inspiration, but there isn’t much in the culinary world that you can’t get in the UK.

  3. While I have seen plantains in many curries, this is the first time I have seen ripe bananas. The variety that Indian cooking has sometimes boggles my mind and makes me realize how much I still don’t know about it. Thanks for sharing this. The bhajis looks spectacular!

    • Dave Crichton

      Hi Minnie, I don’t think it’s possible to keep up with every intricate recipe in Indian cooking. There’s such regional variety. I mean in the UK we have two different ways of eating a scone. Devon or Cornish and no one knows which is correct. Just what suits you.

  4. Great idea to add bananas to a curry to add that hint of natural sweetness. You are so creative and your presentation of food is always so stunning.

  5. I like it when a recipe sounds like adventure, yours definitely does it. I’d like to try it. Thanks for sharing.

  6. The only thing mad about this meal is the color…I love it!

Leave a Comment

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


This site uses Akismet to reduce spam. Learn how your comment data is processed.