Caribbean Mini Banana and Pineapple Curry

Recipe by Marlitt
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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