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)

Instructions

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.