Banana-Raisin Chicken Curry

Makes: 4 servings

Ingredients:

• 2 chicken breasts, cut into 1” cubes
• 1 cup + 1 tablespoon Chiquita^TM 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

Equipment:

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

Directions:

• Coat chicken pieces with 1 cup of Chiquita^TMBanana 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 Chiquita^TMBanana 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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