Chicken and Banana Curry

A few very ripe bananas were lingering in our freezer but didn't feel like baking up banana bread so, what to do with them? Then it hit me, curry!

Bananas have that kind of subtle sweetness that goes perfectly with the spices found in curry. They are also a great pairing with coconut milk. I think of this as sort of a blend of Caribbean & South Asian. It may just be one of the best curries I've thrown together to date.

This is a curry that comes together really quickly with the chicken braising in the sauce. I went the easy route & just used a good curry powder but feel free to blend your own spices. If you want a little more banana texture to it slice a firmer banana in at the end.

Chicken & Banana Curry
(We ended up with a little more sauce than needed so you could easily add at least two more thighs to this.)

1 T vegetable oil
1 medium yellow onion, cut into wedges
2 T curry powder
1 t coriander
1/4 t cinnamon
2 over ripe bananas
2 c chicken stock
2 T brown sugar
1 T lime juice
Sriracha
salt & pepper
4 chicken thighs, bone-in but skinless
5.5 oz coconut milk

In a large heavy pot heat the oil over medium-high heat. Add the onion & cook until translucent. Add the curry powder, coriander & cinnamon. Stir for 1 minutes. Add the bananas & mash. Stir in chicken stock, brown sugar & lime juice. Add a few (or many) dashes of Sriracha, depending on your heat tolerance. Season with a big pinch of salt & a few grinds of pepper. Add the chicken thighs & bring to a boil. Reduce heat, cover & simmer for 30 minutes.

Stir in the coconut milk. Let simmer uncovered while cooking rice, about 20 minutes. Check for seasoning & adjust as needed.

Serve over hot rice.

Makes 3 - 4 servings

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