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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INGREDIENTS
Nutrition- 1tablespoon canola oil
- 12
- 1⁄2teaspoon salt
- 1⁄2teaspoon pepper
- 1
- 1small sweet red pepper, chopped
- 2
- 1tablespoon mild curry paste (I use Caribbean or Jamaican curry) or 1 tablespoon curry powder (I use Caribbean or Jamaican curry)
- 1 1⁄2cups chicken stock
- 1
- 3
- 1
- 1tablespoon cornstarch
- 1tablespoon water
-
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DIRECTIONS
- 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.
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