Recipe Baking

Banana-Raisin Chicken Curry


Makes: 4 servings



  • 2 chicken breasts, cut into 1” cubes
  • 1 cup + 1 tablespoon ChiquitaTM Banana Bread Mix
  • 1 tbsp olive oil
  • ¼ cup chopped yellow onion
  • 2 small ripe bananas, chopped
  • ¼ cup Sun-Maid Raisins
  • 1 garlic clove, halved
  • 2 teaspoons curry powder
  • 1 cup water
  • 1 chicken bouillon cube/1tsp chicken bouillon
  • 1 tablespoon rice vinegar
  • 1 ½ teaspoons honey
  • 1/8 tsp salt



  • Medium non-stick skillet
  • Spatula
  • Blender or food processor




  • Coat chicken pieces with 1 cup of ChiquitaTMBanana Bread Mix, shaking off excess mix.
  • Heat oil in skillet and brown coated chicken on all sides. Remove browned chicken from pan and reserve.
  • Add onion, bananas, 1 tablespoon of Sun-Maid raisins, and garlic to pan and sauté for 2 minutes.
  • Add curry powder and 1 tablespoon ChiquitaTMBanana Bread Mix and sauté 30 seconds.
  • Add water and bring to a boil. Stir in chicken bouillon until dissolved and simmer 5 minutes.
  • Pour into blender adding vinegar, honey, and salt. Puree until smooth.
  • Place chicken back into skillet and pour curry sauce over. Simmer for 5 minutes until the internal temperature of the chicken reaches 165°F.
  • Serve immediately topped with Sun-Maid Raisins.


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