Caribbean Mini Banana And Pineapple Curry - cooking recipe

Ingredients

1 tablespoon canola oil
12 ounces boneless skinless chicken breasts, chopped to bite size pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, chopped
1 small sweet red pepper, chopped
2 garlic cloves, minced
1 tablespoon mild curry paste (I use Caribbean or Jamaican curry) or 1 tablespoon curry powder (I use Caribbean or Jamaican curry)
1 1/2 cups chicken stock
1 bay leaf
3 bananas, mini firm and ripe (use 2 small bananas if you can't find the mini)
1 cup fresh pineapple, chopped, you can use canned
1 tablespoon cornstarch
1 tablespoon water
coriander leaves, chopped (optional)

Preparation

In a 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 a plate.
Add onions, red pepper, and garlic to the pan, cook stirring for about 3 minutes or until softened.
Add curry paste and cook stirring for 1 minute.
Add the chicken stock and bay leaf and bring to a boil.
Peel and chop bananas into 1-inch chunks and add to skillet along with the reserved chicken.
Simmer about 5 minutes, or until chicken is no longer pink inside.
Add pineapple and stir to combine.
In a small bowl, whisk together cornstarch and water.
Add to the pan stir for one minute or until thickened slightly.
Sprinkle with coriander leaves.