Caribe Banana Curry Royale

Ingredients

• 1¾ pounds boneless, skinless chicken breasts and thighs, quartered
• 2 tablespoons curry powder
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 cup low sodium chicken broth
• 2½ cups chopped DOLE® White Onion
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 1 pinch cayenne pepper
• 3 firm, green DOLE® Bananas, peeled and sliced ½-inch thick crosswise
• 3 cups DOLE® Cauliflower Florets
• 2 cups chopped fresh tomatoes
• ⅓ cup canned lite coconut milk
• 4 cups DOLE® Spinach
• 2 DOLE® Green Onions, thinly sliced for garnish
• 2 tablespoons chopped fresh cilantro for garnish
• Lime wedges for serving (optional)

Directions

1.     Sprinkle chicken with 1 tablespoon curry powder, salt and pepper. Heat oil in a large saucepan over medium heat; add chicken and sear on all sides. Transfer chicken to a plate.

2.     Stir ⅓ cup broth into saucepan, scraping browned bits from bottom of saucepan with wooden spoon. Add white onion and garlic; cook 5 minutes or until broth evaporates, stirring occasionally. Stir in cumin, cayenne and remaining 1 tablespoon curry powder.

3.     Return chicken to saucepan. Add bananas, cauliflower, tomatoes, milk and remaining 2/3 cup broth; heat to a boil over medium-high heat. Reduce heat to medium-low; simmer 25 minutes. Remove saucepan from heat; fold in spinach and stir until wilted.

4.     Serve chicken mixture over Banana and Brown Rice Pilaf or other cooked grains garnished with green onions and cilantro along with lime wedges, if desired.