Caribbean Chicken - cooking recipe

Ingredients

12 chicken thighs, skin and fat removed
1 Tbsp. oil
1 medium onion, chopped
1/2 c. chicken broth
2 tsp. curry powder
1 Tbsp. lemon juice
1/2 tsp. salt
1 c. drained pineapple chunks
1 green pepper, sliced
2 bananas, sliced
1/4 c. rum or chicken stock
1 Tbsp. cornstarch
1/2 c. cashews

Preparation

In large frying pan, cook chicken parts in oil until lightly browned, turning once.
Add onion; stir until cooked.
Mix broth, curry powder, lemon juice and salt.
Pour over chicken; cover and simmer 25 minutes.
Turn chicken once.
Increase temperature; stir in pepper and pineapple.
Cook 5 minutes.
Stir in bananas. Remove chicken to a heated serving platter.
In a small bowl, mix rum and cornstarch until smooth.
Stir in remaining sauce.
Cook until thickened; pour over chicken.
Sprinkle with cashews.
Serve over rice.
Serves 6.