Banana & Chicken Curry | Exotic Sweet & Savory Fusion Dish with Fresh Flavors

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 ripe bananas, sliced
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1 cup baby spinach
• 1/4 cup chopped fresh cilantro, for garnish
• Cooked rice, for serving
• Heat the vegetable oil in a large skillet over medium heat.
• Add the onion and sauté until softened, about 5 minutes.
• Add the garlic and ginger and cook for another 1-2 minutes, until fragrant.
• Add the chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes.
• Stir in the curry powder, cumin, coriander, turmeric, salt, and pepper.
• Cook for 1-2 minutes, until the spices are fragrant.
• Pour in the coconut milk and bring to a simmer.
• Cook for 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
• Add the sliced bananas and baby spinach to the skillet.
• Cook for another 2-3 minutes, until the bananas are warmed through and the spinach is wilted.
• Garnish with chopped fresh cilantro and serve over cooked rice.