1/2 Photos of Caribbean Mini Banana and Pineapple Curry
This is a quick and easy weekday dinner. Mild curry with refreshing topical flavors. Great served over basmati rice.
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Units: US | Metric
- 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)
- 1In a large non-stick skillet, heat oil over medium-high heat.
- 2Add chicken and sprinkle with salt and pepper, cook, stirring for 5 minutes.
- 3Remove to a plate.
- 4Add onions, red pepper, and garlic to the pan, cook stirring for about 3 minutes or until softened.
- 5Add curry paste and cook stirring for 1 minute.
- 6Add the chicken stock and bay leaf and bring to a boil.
- 7Peel and chop bananas into 1-inch chunks and add to skillet along with the reserved chicken.
- 8Simmer about 5 minutes, or until chicken is no longer pink inside.
- 9Add pineapple and stir to combine.
- 10In a small bowl, whisk together cornstarch and water.
- 11Add to the pan stir for one minute or until thickened slightly.
- 12Sprinkle with coriander leaves.
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Nutritional Facts for Caribbean Mini Banana and Pineapple Curry
Serving Size: 1 (387 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 287.0
- Calories from Fat 65
- Total Fat 7.2 g
- Saturated Fat 1.1 g
- Cholesterol 57.1 mg
- Sodium 521.7 mg
- Total Carbohydrate 35.0 g
- Dietary Fiber 3.8 g
- Sugars 18.2 g
- Protein 22.1 g
The following items or measurements are not included:
mild curry paste