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Caribbean Mini Banana and Pineapple Curry

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“This is a quick and easy weekday dinner. Mild curry with refreshing topical flavors. Great served over basmati rice.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large non-stick skillet, heat oil over medium-high heat.
  2. Add chicken and sprinkle with salt and pepper, cook, stirring for 5 minutes.
  3. Remove to a plate.
  4. Add onions, red pepper, and garlic to the pan, cook stirring for about 3 minutes or until softened.
  5. Add curry paste and cook stirring for 1 minute.
  6. Add the chicken stock and bay leaf and bring to a boil.
  7. Peel and chop bananas into 1-inch chunks and add to skillet along with the reserved chicken.
  8. Simmer about 5 minutes, or until chicken is no longer pink inside.
  9. Add pineapple and stir to combine.
  10. In a small bowl, whisk together cornstarch and water.
  11. Add to the pan stir for one minute or until thickened slightly.
  12. Sprinkle with coriander leaves.

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