FRIJE

Instructions

• 1.   Dip the tomatoes in boiling water, peel them, remove the seeds, and cut them into small cubes.
• 2.   Peel and finely slice the onion.
• 3.   Peel and chop the fresh ginger.
• 4.   In a Dutch oven, sauté the onions and ginger for about 3 minutes over medium heat with a little peanut oil.
• 5.   Add the tomato cubes and 1 tsp of curry.
• 6.   Mix well and sauté for another 2 minutes. Set aside.
• 7.   Wipe the Dutch oven roughly with paper towels.
• 8.   Cut the chicken breasts into pieces and brown them for about 6 minutes with peanut oil over medium heat.
• 9.   Sprinkle with the remaining curry (2 tsp) and mix well to coat the poultry with spices.
• 10.   Return the onion/tomato mixture to the Dutch oven and pour in the coconut milk.
• 11.   Mix, cover, and simmer over low heat for 30 to 40 minutes.
• 12.   Toast the cashews dry in a pan or in the oven.
• 13.   Peel the banana, slice it into thick rounds, and drizzle with lime juice.
• 14.   Add the cashews and banana to the Dutch oven 10 minutes before the end of cooking.
• 15.   Serve hot sprinkled with grated coconut and torn coriander, with a side of good basmati rice.

Nutritional information *

Reference

• www.cuisinelolo.fr/2010/02/16/poulet-creole-a-la-banane/