Prep 10 mins
Cook 20 mins
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.
- 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
- Make the spice blend: curry powder, salt, allspice, cinnamon and cayenne.
- Add oil to pan.
- Add onion and wait about 4 minutes until softened.
- Add ginger and garlic.
- Add bell pepper and wait about another 4 minutes for it to soften.
- Sprinkle the spice blend over all and cook for 2 minutes, stirring constantly.
- Add the sweet potatoes, broth and water and bring them to a boil.
- With heat at medium-low, add chicken, coconut milk, and raisins.
- Simmer for 10 minutes, stirring frequently.
- Meanwhile cut the bananas, cut the bananas crosswise into 1/2 inch rounds.
- Stir in the bananas and simmer 5 more minutes, stirring frequently.
- Serve over the hot rice.
The original recipe calls for one 14 oz. can of unsweetened coconut milk. The recipe was created by Carla Fitzgerald Williams and appears in her cookbook, ROTISSERIE CHICKENS TO THE RESCUE! Give credit where credit is due.
does not say how much coconut milk to use - so I used a cupand a half; and used real sweet potatoes cubed, not the canned sweetend. decent recipe and will make again with modifications; i like it spicy!