"The original version of this recipe wasn't healthy. It called for frying a whole chicken, then adding more oil, but I was intrigued by the combination of bananas, curry and chicken. So I came up with this low-fat version, which goes great with sourdough bread. The trick is to use very firm, almost green bananas, and not to overcook them." --CL Reader
2 teaspoons olive oil, divided
2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
2 (10-ounce) cans diced tomatoes with green chiles, undrained (such as Rotel)
2 cups sliced almost green banana (about 2 large)
How to Make It
Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken; stir-fry 12 minutes or until golden. Remove chicken from pan; set aside.
Heat 1 teaspoon oil in pan. Add celery, onion, and garlic; sauté 3 minutes or until tender. Stir in curry powder, peppers, and salt; cook 1 minute. Stir in the water, coconut, broth, and tomatoes. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in banana; simmer 10 minutes or until thoroughly heated.