Best Caribbean Mini Banana And Pineapple Curry Recipes

CARIBBEAN CHICKEN WITH PINEAPPLE

Steps:

• Put the chicken portions in a casserole dish with the chopped pepper and curry powder.
• Pour over the stock and add salt and pepper.
• Cover and cook in a preheated hot oven at 220 C / 425 F / Gas 7 for 50 minutes.
• Chop the pineapple rings and banana and add to the casserole. Cook for a 10 minutes or until the chicken is tender.
• Garnish the casserole with the orange slices.

CHICKEN AND PINEAPPLE CURRY

Steps:

• Mix together the curry powder, chilli powder, lemon juice and yogurt. Marinate the chicken in this mix for 30 minutes.
• Melt the butter in a pan and fry the onion till light brown. Add the ginger and garlic and cook for 2 minutes.
• Add the chicken and cook for 5 minutes.
• Strain the water from a tin of coconut milk, save the solids for later. Add the milk to the pan,cover pan and simmer over low heat for 15 minutes.
• Add the coconut milk solids and stir till it melts.
• Add the pineapple cover pan and cook for 5 minutes.
• Serve garnished with the chopped coriander leave and a vegetable dish and rice.

BANANA CURRY (BERMUDA, CARIBBEAN)

Steps:

• Melt butter in a lrg saucepan. Add onion & saute gently over low-heat till softened & translucent, but not carmelized.
• Soak the raisins in a sml amt of hot water for 2-3 min to plump them. Drain & add to the onion mixture w/the apple & salt. Stir in the flour + curry powder & cook for 3-4 min, stirring.
• Remove the saucepan from the heat & gradually stir in the coconut milk & water a little at a time. Return to the heat & cook gently, stirring till thickened.
• Add bananas & continue cooking gently over low heat for about 6-7 minutes. Add the eggs to the curry, just to heat through. Serve immediately w/boiled rice & a sml dish of mango chutney.
• *Note Re Servings* ~ I entered this recipe as a 6 serving side-dish per its intent, but it seems likely 4 servings would be more realistic if served as a main-course.