Ingredients
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4 tablespoons peanut oil
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1 (3 lb) chicken, cut into pieces
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1 onion, chopped
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2 cloves garlic, chopped
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2 tablespoons curry powder
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2 teaspoons black pepper
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8 cups chicken stock
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1 large tomatoes, peeled and chopped
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1 cup coconut, grated (DON'T USE SWEETENED!)
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2 ripe bananas
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1 tablespoon dried red chili pepper
Instructions
- In a Dutch oven, brown the chicken pieces in the oil.
- Remove chicken, reserving, and add the onion and garlic to the pot.
- Sauté until soft, then stir in the powdered chile, the curry, and the black pepper and fry for 2 more minutes.
- Add the tomatoes, stock, chicken pieces, and coconut, bring to a boil, then reduce heat and simmer for 30 minutes.
- When the chicken is done, remove, let cool, then strip away the meat and cut it into bite-sized chunks, discarding the skin and bones.
- Add it back into the pot with the banana chunks.
- Simmer 10 minutes.
- When ready to serve, ladle into bowls.