Sweet Potato, Coconut Milk, and Banana Curry (Rotisserie Chicken
- Reviews 2
Ready In: 30 mins
Serves: 4
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
- 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.
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