Coconut banana curry
1-2 Tbsp brown sugar
1 tsp paprika
3 cloves garlic
2 onions
4 tsp mild curry powder
3-4 chicken breasts
1/2 tsp cinnamon
1-2 Tbsp olive oil
2 tsp cumin
Sauce:
3 Tbsp reduce sodium soy sauce, use less if not reduced sodium
400 g chopped tomatoes
200-300 g greek yoghurt
1 tsp vinegar
1 tsp black pepper
Topping:
1 banana
2 slices pineapple
20 g desiccated coconut
1/2 red pepper
1/2 green pepper
Cut chicken into bite size pieces. Heat 1 tsp of oil in a deep frying pan and cook the chicken. Add garlic and onion and cook until soft. Add spices to the pan and fry for one minute before pouring in tinned tomatoes, vinegar, black pepper and soy sauce.
Simmer on low for 20 minutes. Stir in the greek yoghurt.
In a different pan, dry roast the coconut, add banana in slices and strips of peppers.
Cut pineapple in chunks and add to coconut mixture.
Sprinkle curry with coconut mixture just before serving and serve with boiled rice.