Sweet Potato, Coconut Milk, and Banana Curry

Name: Sweet Potato, Coconut Milk, and Banana Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 tbsp mild curry powder; 0.5 tsp salt; 0.25 tsp ground allspice; 0.25 tsp ground cinnamon; cayenne; 2 tbsp vegetable oil; 2 cup thinly sliced onions; 1 cup red bell pepper; 1 tbsp jarred chopped ginger; 2 tsp jarred minced garlic; 2 can sweet potatoes (15 ounce); 0.5 cup chicken broth; 0.75 cup water; 2.5 cup chopped rotisserie chicken chunks; 0.667 cup raisins; 1 large banana; hot jasmine rice

Chicken, banana and red bell pepper simmered on the stove and spiced with curry powder and allspice for a South Asian curry.

30 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: medium

1
Make the spice blend: curry powder, salt, allspice, cinnamon and cayenne. Add oil to pan. Add onion and wait about 4 minutes until softened.
4 min
2
Add ginger and garlic. Add bell pepper and wait about another 4 minutes for it to soften. Sprinkle the spice blend over all and cook for 2 minutes, stirring constantly.
3
Add the sweet potatoes, broth and water and bring them to a boil. With heat at medium-low, add chicken, coconut milk, and raisins.
4
Simmer for 10 minutes, stirring frequently. Meanwhile cut the bananas, cut the bananas crosswise into 1/2 inch rounds.
10 min
5
Stir in the bananas and simmer 5 more minutes, stirring frequently. Serve over the hot rice.