Creole Chicken Stew with Corn, Beans and Bananas

5
Average: 5 (2 votes)
(2 votes)
Creole Chicken Stew with Corn, Beans and Bananas
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
6
Ingredients
500 Chicken breasts
For the spice mix
2 onions
3 garlic
2 green chile peppers
1 tablespoon green Curry paste
1 teaspoon freshly grated ginger
50 grams ground almonds
also
300 grams Rice
100 grams red Beans (canned)
1 green paprika
1 red paprika
1 Banana
2 tablespoons butter
2 tablespoons Pastry flour
100 milliliters Coconut milk
2 tablespoons vegetable oil
100 grams Baby corn cob
¼ teaspoon ground Cardamom
¼ teaspoon ground Ground cinnamon
1 teaspoon ground Cumin
1 teaspoon ground cilantro
salt
parsley (for garnish)
How healthy are the main ingredients?
Coconut milkalmondgingerChicken breastoniongarlic

Preparation steps

1.

Cook the rice according to package directions until not quite done, about 20 minutes. Cut the chicken into bite-sized pieces.

2.

For the spice mix: Peel the onions and garlic and chop finely. Rinse the chile peppers, remove seeds and cut into rings. In a bowl, mix together the onions, garlic, chile peppers, curry paste, grated ginger and almonds. Rinse the red and green peppers, cut in half, remove the seeds and dice.

3.

Peel and slice the banana.

4.

Heat the butter in a saucepan, add the flour and cook, stirring until lightly browned. Pour in vegetable broth and coconut milk and cook, stirring until smooth and slightly thickened. Remove from the heat.

5.

Heat the oil in a saucepan, and sauté the chicken until golden. Add the green and red peppers, baby corn, cardamom, cinnamon, cumin and coriander and saute briefly. Stir in the onion-spice mixture and add the coconut sauce. Simmer, stirring occasionally until the chicken and vegetables are cooked through, about 30 minutes.

6.

Rinse and drain the beans and add to the dish along with the rice and bananas about 10 minutes before end of cooking time. Season with salt and serve garnished with parsley.