Supa Ya N Dizi (Curried Chicken-and-Banana Stew) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The original version of this recipe wasn't healthy. It called for frying a whole chicken, then adding more oil, but I was intrigued by the combination of bananas, curry and chicken. So I came up with this low-fat version, which goes great with sourdough bread. The trick is to use very firm, almost green bananas, and not to overcook them. -CL Reader Ingredients:
2 teaspoons olive oil, divided |
2 pounds skinless, boneless chicken breasts, cut into bite-size pieces |
2 cups chopped celery |
1 cup chopped red onion |
5 garlic cloves, minced |
2 tablespoons curry powder |
1 teaspoon black pepper |
3/4 to 1 teaspoon ground red pepper |
1/4 teaspoon salt |
1 cup water |
1/2 cup shredded sweetened coconut |
2 (15.75-ounce) cans fat-free, less-sodium chicken broth |
2 (10-ounce) cans diced tomatoes with green chiles, undrained (such as rotel) |
2 cups sliced almost green banana (about 2 large) |
Directions:
1. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken; stir-fry 12 minutes or until golden. Remove chicken from pan; set aside.
2. Heat 1 teaspoon oil in pan. Add celery, onion, and garlic; sauté 3 minutes or until tender. Stir in curry powder, peppers, and salt; cook 1 minute. Stir in the water, coconut, broth, and tomatoes. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in banana; simmer 10 minutes or until thoroughly heated.
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