Banana Chicken Curry

Ingredients

• 1 tablespoon coconut oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 jalapeño peppers, finely chopped
• 1 medium DOLE^® Yellow Onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 2 teaspoons grated fresh ginger
• 2 teaspoons turmeric
• 1 teaspoon kosher salt
• 1 can (14.5 ounces) diced tomatoes
• 1 cup refrigerated unsweetened coconut milk, room temperature
• 2 ripe DOLE^® Bananas, peeled and thinly sliced crosswise
• 1 DOLE^® Lime, juiced (about 1 tablespoon)
• 2 cups chopped DOLE^® Spinach
• 2 packages (8.8 ounces each) ready to serve brown rice

Directions

1. Heat ½ tablespoon oil in a large Dutch oven over medium-high heat. Add chicken and cook 5 minutes or until browned; transfer to plate.
2. Add jalapeños, onion and remaining ½ tablespoon oil; cook 3 minutes or until lightly browned, stirring frequently. Add garlic, curry powder, ginger, turmeric and salt; cook 1 minute or until fragrant, stirring constantly.
3. Stir in tomatoes with their juice; cook 1 minute, scraping browned bits from bottom of Dutch oven with wooden spoon. Reduce heat to medium-low; add milk and chicken. Cover and cook 12 minutes or until internal temperature of chicken reaches 165°F and vegetables are tender, stirring occasionally. Fold in bananas, lime juice and spinach; cook uncovered 2 minutes or until heated through. Makes about 5 cups.
4. Prepare rice as label directs. Makes about 3 cups.
5. Serve curry over rice.