This is a quick and easy weekday dinner. Mild curry with refreshing topical flavors. Great served over basmati rice.
Ingredients: [‘canola oil’, ‘boneless skinless chicken breasts’, ‘salt’, ‘pepper’, ‘onion’, ‘sweet red pepper’, ‘garlic cloves’, ‘mild curry paste’, ‘chicken stock’, ‘bay leaf’, ‘bananas’, ‘fresh pineapple’, ‘cornstarch’, ‘water’, ‘coriander leaves’]
Quantity of Ingredients: [“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 canu0027t find the mini)”,”1 cup fresh pineapple, chopped, you can use canned “,”1 tablespoon cornstarch”,”1 tablespoon water”,” coriander leaves, chopped “]
Number of Servings: 4
Steps: [‘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.’]