Saute the onion and garlic in oil until soft.
Stir in the chicken cubes and cook for about 3 minutes (until lightly brown).
Add the curry paste and cook for another 2 minutes.
Disolve the creamed coconut in boiling water and add to the pan.
Add in potatoes and tomato puree.
Cover and simmer for about 25 minutes.
Stir in the yogurt and chopped coriander.
Chop the bananas and mix in with the lime juice and zest; chill until the curry is ready to serve and use as a topping (optional).
One serving is approximately 417 grams.