Chicken Coconut Colombo

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.