This is a quick and easy weekday dinner. Mild curry with refreshing topical flavors. Great served over basmati rice.
- 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)
- In a large non-stick skillet, heat oil over medium-high heat.
- Add chicken and sprinkle with salt and pepper, cook, stirring for 5 minutes.
- Remove to a plate.
- Add onions, red pepper, and garlic to the pan, cook stirring for about 3 minutes or until softened.
- Add curry paste and cook stirring for 1 minute.
- Add the chicken stock and bay leaf and bring to a boil.
- Peel and chop bananas into 1-inch chunks and add to skillet along with the reserved chicken.
- Simmer about 5 minutes, or until chicken is no longer pink inside.
- Add pineapple and stir to combine.
- In a small bowl, whisk together cornstarch and water.
- Add to the pan stir for one minute or until thickened slightly.
- Sprinkle with coriander leaves.