Banana Curried Chicken

This is my take on a fantastic Caribbean chicken dish that I tasted many years ago while performing at a World Music festival. The dish was creamy and slightly spicy. The bananas gave a delicious mild sweetness to the dish. I hope you enjoy this as much as I do.

The trick to cooking savory dishes with banana is to make sure they're only slightly ripe. You want them yellow with a bit of the green still showing. Too ripe and they turn into mush in the dish.

Banana Curried Chicken
Serving Size: 10


2 onions -- chopped
2 tablespoons cooking oil
¼ cup all purpose flour
1-cup chicken stock
1-teaspoon salt
2 pounds cooked and cubed, boneless skinless chicken
5 sliced slightly ripe bananas
2 grated firm green apples
2 tablespoons grated lemon zest
1-tablespoon raw sugar
2 tablespoons Jamaican curry powder
1 bay leaf
1 teaspoon cayenne pepper
1 cup sliced green onion
1-cup cream

Fry onions in oil until light brown. Add flour and mix well. Add chicken stock gradually while stirring. Add the rest of the ingredients, except cream, Cover saucepan and simmer for 20 minutes. Remove bay leaf. Mix in cream and green onion just before serving. Serve on a bed of steamed rice.


Now...

Go, eat!!

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