CHICKEN CURRY WITH BANANAS, RAISINS AND PEANUTS

CHICKEN CURRY WITH BANANAS, RAISINS AND PEANUTS image

Yield 2-3

Number Of Ingredients 18

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2 tablespoons safflower or vegetable oil
2 onions, sliced
2 cloves garlic, minced
1 tablespoon minced ginger
1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Salt
4 teaspoons curry powder
1 teaspoon coriander
1/2 teaspoon turmeric
Pinch cayenne
2 tablespoons raisins
1 can coconut milk (lite is fine but regular is better)
3/4 cup water
Juice of half a lemon
Dash of fish sauce (optional)
1 tablespoon chopped fresh cilantro (optional)
2 bananas, cut into 1/2-inch slices
1/4 cup roasted salted peanuts, chopped

Steps:

In a large pan over medium heat, sauté the onion for 8 minutes, until translucent, stirring frequently. Add the ginger and the garlic, and sauté another 2 minutes. Add 1/2 teaspon salt. Push the vegetables to the side. Add the chicken to the empty space you created. Sprinkle with salt and let chicken brown slightly, 2-3 minutes a side, flipping once. (This doesn't have to be perfect.) Add the curry powder, coriander, turmeric, and cayenne, and stir them into the chicken and onions, until fragrant. Add the raisins, coconut milk, and water. Bring the stew to a boil, then cover and lower the heat so it simmers, and let cook for 5 minutes. Remove the cover and cook 5 more minutes. Stir in the lemon juice and cilantro and fish sauce if using. Add the banana slices and gently stir them in, letting them warm for about 2 minutes. Be careful not to smush them. Taste for salt, adding more if needed. Serve the curry over rice with the chopped peanuts on top.