Sweet Potato, Coconut Milk, and Banana Curry (Rotisserie Chicken |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This curry uses rotisserie chicken, which makes it super easy. Cooking the spices in the very beginning really helps enhance the flavor. This can be made a day ahead as long as you wait until serving time to add the bananas. Stir them in when the stew warms up and then simmer about 5 minutes. Ingredients:
2 tablespoons mild curry powder |
1/2 teaspoon salt |
1/4 teaspoon ground allspice |
1/4 teaspoon ground cinnamon |
cayenne, to taste |
2 tablespoons vegetable oil |
2 cups thinly sliced onions, semicircles |
1 cup red bell pepper |
1 tablespoon jarred chopped ginger |
2 teaspoons jarred minced garlic |
2 (15 ounce) cans sweet potatoes, packed in light syrup, drained, and cut into 1/2 inch cubes |
1/2 cup chicken broth |
3/4 cup water |
2 1/2 cups chopped rotisserie chicken chunks |
2/3 cup raisins |
1 large banana |
hot jasmine rice |
Directions:
1. Make the spice blend: curry powder, salt, allspice, cinnamon and cayenne.
2. Add oil to pan.
3. Add onion and wait about 4 minutes until softened.
4. Add ginger and garlic.
5. Add bell pepper and wait about another 4 minutes for it to soften.
6. Sprinkle the spice blend over all and cook for 2 minutes, stirring constantly.
7. Add the sweet potatoes, broth and water and bring them to a boil.
8. With heat at medium-low, add chicken, coconut milk, and raisins.
9. Simmer for 10 minutes, stirring frequently.
10. Meanwhile cut the bananas, cut the bananas crosswise into 1/2 inch rounds.
11. Stir in the bananas and simmer 5 more minutes, stirring frequently.
12. Serve over the hot rice.
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