Chicken Curry

Name: Chicken Curry
Ingredients: 1 tablespoon canola oil; 2 large onions, diced; 2 tablespoons curry powder; 2 tablespoons minced ginger; 2 pounds boneless, skinless chicken thighs, chopped; 1 (14-oz) can light coconut milk; 2 cups chicken stock; 2 bananas, chopped; 2 tablespoons chopped cilantro, plus garnish; 2 tablespoons cornstarch; 2 tablespoons water

11 ingredients

3 steps

Ingredients

1 tablespoon canola oil
2 large onions, diced
2 tablespoons curry powder
2 tablespoons minced ginger
2 pounds boneless, skinless chicken thighs, chopped
1 (14-oz) can light coconut milk
2 cups chicken stock
2 bananas, chopped
2 tablespoons chopped cilantro, plus garnish
2 tablespoons cornstarch
2 tablespoons water

Directions

1

Heat oil in pot on medium-high. Add onions; cook 7 minutes. Add curry and ginger; cook 1 minute.
2

Add next 5 ingredients (through cilantro). Partly cover; simmer on medium-low for 30 minutes.
3

Whisk cornstarch and water; stir into pot. Cook on high 1 minute. Add salt and pepper to taste. Garnish with cilantro.