Chicken Coconut Colombo
![Chicken Coconut Colombo](/-/media/project/dole/dole_chicken_coconut_colombo-44.jpg?h=1560&w=2971&hash=7D66D2222C39BD980F045967E02ACC6D)
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into strips
- ½ cup chopped DOLE® Onion
- 1 pound butternut or acorn squash, peeled, halved lengthwise, seeded and cut into 1-inch cubes (about 2 ½ cups)
- 1 can (14 ounces) lite coconut milk
- 1 tablespoon curry powder
- ⅛ teaspoon ground cloves
- 1 small DOLE® Green or Red Bell Pepper, halved, seeded and cut into thin strips
- 2 medium, firm DOLE® Bananas, peeled and sliced crosswise
- 2 tablespoons fresh lime juice
- Hot cooked brown rice for serving (optional)
Directions
1. Heat oil in a large skillet over medium-high heat. Add chicken and onion; cook 5 minutes or until chicken is browned and onion is tender-crisp, stirring occasionally. Add squash, milk, curry powder and cloves; heat to a boil. Reduce heat to medium-low; cover and cook 10 minutes or until internal temperature of chicken reaches 165°F and squash is tender.
2. Stir in pepper; cook 2 minutes or until pepper is tender-crisp, stirring occasionally. Remove from heat; stir in bananas and lime juice.
3. Serve chicken mixture over rice, if desired.