Nothing is more comforting than a warm bowl of aromatic curry, here it's Persian style. The tender chicken, creamy coconut, crunchy pistachio, and sweet banana combine to make a truly incredible bite.
Styling Kari Wardrop, Recipe Marisa Curatolo, Photography Cory Aronec

Styling Kari Wardrop, Recipe Marisa Curatolo, Photography Cory Aronec

  • Duration
  • Cook Time
  • Prep Time
  • Serves 4 to 6Servings


  • 8 skinless, boneless chicken thighs
  • Coarse salt and freshly ground pepper, to season
  • 2 tablespoons canola oil
  • 2 tablespoons unsalted butter
  • 1/2 cup chopped onions
  • 3 cloves garlic, minced
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 2 teaspoons chili paste
  • 1 1/2 cups canned coconut milk
  • 2 teaspoons sugar
  • 2 tablespoons lime juice
  • 1/4 cup golden raisins
  • 1 large banana, sliced
  • 1/2 cup shelled pistachios, chopped
  • Fresh cilantro, to garnish


Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes per side or until crispy brown on the exterior. Remove and set aside.

In same skillet, melt butter over medium heat. Add onion and garlic; cook over medium-high heat for 2 to 4 minutes. Add garam marsala, cumin and chili paste; cook for 4 to 5 minutes. Stir in coconut milk and sugar, stirring constantly until thickened, about 7 to 9 minutes. Return chicken to skillet and cook 3 minutes longer or until heated through. Add lime juice, raisins and banana slices. Add water if sauce is too thick. Sprinkle with pistachios and cilantro.