Caribbean Mini Banana and Pineapple Curry |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a quick and easy weekday dinner. Mild curry with refreshing topical flavors. Great served over basmati rice. Ingredients:
1 tablespoon canola oil |
12 ounces boneless skinless chicken breasts, chopped to bite size pieces |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 onion, chopped |
1 small sweet red pepper, chopped |
2 garlic cloves, minced |
1 tablespoon mild curry paste (i use caribbean or jamaican curry) or 1 tablespoon curry powder (i use caribbean or jamaican curry) |
1 1/2 cups chicken stock |
1 bay leaf |
3 bananas, mini firm and ripe (use 2 small bananas if you can't find the mini) |
1 cup fresh pineapple, chopped, you can use canned |
1 tablespoon cornstarch |
1 tablespoon water |
coriander leaves, chopped (optional) |
Directions:
1. In a large non-stick skillet, heat oil over medium-high heat.
2. Add chicken and sprinkle with salt and pepper, cook, stirring for 5 minutes.
3. Remove to a plate.
4. Add onions, red pepper, and garlic to the pan, cook stirring for about 3 minutes or until softened.
5. Add curry paste and cook stirring for 1 minute.
6. Add the chicken stock and bay leaf and bring to a boil.
7. Peel and chop bananas into 1-inch chunks and add to skillet along with the reserved chicken.
8. Simmer about 5 minutes, or until chicken is no longer pink inside.
9. Add pineapple and stir to combine.
10. In a small bowl, whisk together cornstarch and water.
11. Add to the pan stir for one minute or until thickened slightly.
12. Sprinkle with coriander leaves.
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