Fruit is used frequently to help reduce heat in many curries. Bananas are perfect in many savoury dishes to add a hint of sweetness to balance out flavours. Mini bananas are great to have on hand because they are the right size for little hands and also easy to chop up for this easy weeknight curry. Serve over basmati rice.

Tropical Chicken Curry

Ingredients

• 1 tbsp (15 mL) vegetable oil
• 12 oz (375 g) boneless skinless chicken breasts, chopped
• 1/2 tsp (2 mL) pepper
• 1/4 tsp (1 mL) salt
• 1 onion, chopped
• 1 small red bell pepper, chopped
• 2 cloves garlic, minced
• 1 tbsp (15 mL) mild curry paste or powder
• 1 1/2 cups (375 mL) chicken stock
• 1 bay leaf
• 3 firm ripe mini bananas
• 1 cup (250 mL) chopped fresh or canned pineapple
• 1 tbsp (15 mL) cornstarch

Preparation

1. In 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 plate. Add onion, red pepper and garlic to skillet and cook, stirring for 3 minutes or until softened. Add curry paste and cook, stirring for 1 minute. Add stock and bay leaf and bring to boil.

2. Meanwhile, peel and chop bananas into 1 inch (2.5 cm) chunks and add to skillet with reserved chicken and simmer for about 5 minutes or until chicken is no longer pink inside. Add pineapple and stir to combine.

3. In small bowl, whisk together cornstarch and 1 tbsp (15 mL) of water. Add to skillet and stir to combine. Simmer for 1 minute or until thickened slightly.

Makes 4 servings.