Season chicken thighs and roast at 220 degrees C for 30 minutes then remove and rest.
Dice onion finely and the remaining vegetables cut into 2cm cubes to ensure it is cooked at the same time.
Using a large heavy based saucepan add a little oil then bring to high heat then add onion and cook for 5 minutes reduce heat slightly then add half spice blend and cook for another 2 or 3 minutes to release their flavour. At this point just add half a cup of water to stop spice blend, from burning.
Add carrots and potatoes cook another 10 minutes. Add coconut milk and bring to a gentle simmer. Add all the remaining vegetables except the banana.
Add the rest of the spice blend, plus the palm sugar then place your chicken carefully into the saucepan ensuring that the chicken is submerged, add the banana and simmer for another 30 minutes.
Serve with rice if you wish and garnish with a few slices of banana.
Beautiful sweet curry the banana cuts through but leaves the palate clean and fresh,although i think i add about 2 tablespoons of curry powder I preferred the real kick but it's not for everyone.
19 Nov 2015