Supa Ya N Dizi (Curried Chicken-and-Banana Stew)

Ingredients

• 2 teaspoons olive oil, divided
• 2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
• 2 cups chopped celery
• 1 cup chopped red onion
• 5 garlic cloves, minced
• 2 tablespoons curry powder
• 1 teaspoon black pepper
• 3/4 to 1 teaspoon ground red pepper
• 1/4 teaspoon salt
• 1 cup water
• 1/2 cup shredded sweetened coconut
• 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
• 2 (10-ounce) cans diced tomatoes with green chiles, undrained (such as Rotel)
• 2 cups sliced almost green banana (about 2 large)

Preparation

1. 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.
2. 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.