Made this a couple of weeks ago. Really, really good. A definite keeper. And quite quick and easy too : )
1 tbsp coconut oil
2 small onions, chopped
2 garlic cloves, minced
3/4 tsp grated fresh ginger (less than 1/4 tsp ground because tsp fresh grated = 1/4 tsp dry ground)
3-4 boneless, skinless chicken breasts (original recipe called for skinless chicken thighs, I altered it to make it healthier)
2 tbsp curry powder
3-4 heaping tbsp raisins or chopped dates (If using dates, you’ll need about 8 – soak in 1/4 c water before hand)
1 (14 oz/ 400 ml) can coconut milk
juice from 1/2 a lemon
1/4 c roasted, unsalted cashews
2 large ripe bananas, sliced
Cut chicken into small pieces (bite size or only a little larger). Saute onions in coconut oil over medium heat until translucent. Add garlic and ginger; saute another 2 minutes. Push onion mixture to side of pan, add chicken and brown on both sides. Add curry powder; stir well to incorporate into onions and chicken. Add dates or raisins, the soaking water from the dates (or 1/4 cup straight water if using raisins), and coconut milk. Bring to boil, reduce heat, simmer covered for 5 minutes. Stir in lemon juice and cashews. Simmer 2 minutes. Add sliced bananas; simmer 1 minute. Serve over hot basmati or jasmine rice. Serves 4.
Aprox. 449 calories. 12 g protein, 31 g fat, 38 g carbs (19 g sugars, 5 g fiber), 54 mg sodium per serving.
Adapted from Alive Magazine February 2014 issue.