Caribbean Mini Banana And Pineapple Curry

• 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)

1. In a large non-stick skillet, heat oil over medium-high heat.
2. Add chicken and sprinkle with salt and pepper, cook, stirring for 5 minutes.
3. Remove to a plate.
4. Add onions, red pepper, and garlic to the pan, cook stirring for about 3 minutes or until softened.
5. Add curry paste and cook stirring for 1 minute.
6. Add the chicken stock and bay leaf and bring to a boil.
7. Peel and chop bananas into 1-inch chunks and add to skillet along with the reserved chicken.
8. Simmer about 5 minutes, or until chicken is no longer pink inside.
9. Add pineapple and stir to combine.
10. In a small bowl, whisk together cornstarch and water.
11. Add to the pan stir for one minute or until thickened slightly.
12. Sprinkle with coriander leaves.

canola oil, chicken breasts, salt, pepper, onion, sweet red pepper, garlic, curry, chicken stock, bay leaf, bananas, fresh pineapple, cornstarch, water, coriander leaves

Taken from www.food.com/recipe/caribbean-mini-banana-and-pineapple-curry-229278 (may not work)