Quick Apple Curry and Green Bananas

I have to thank Debbie for teaching me how to cook Green Bananas, they are so amazing. We really enjoyed them paired with the Quick apple curry.

Green Bananas

Bring a stockpot of salted water to a boil. Cut both ends and score a slit down the length of 8 green bananas. Add prepared bananas to boiling water. Cook until the peels are brown, bananas have somewhat split open and the insides are soft. Drain bananas. Mash them with a potato masher and add 1 tbsp fresh parsley, 1 tbsp butter and salt and pepper to taste.

Quick Apple Curry

This recipe is designed to use some left-over meat from a roast. If I do not have that I just steam two frozen chicken breasts or use chickpeas.

1 onion sliced
2 garlic cloves minced
1 yellow bell pepper chopped
2 tbsp butter
chicken
2 tbsp flour
1 1/2 cup hot broth or stock (I steamed my chicken with lime, so I used the left over broth from the steaming)
1 green apple sliced
1/2 cup golden raisins

In a large skillet melt butter, slowly cook onions, garlic and pepper until the onions are opaque. Add the cooked chicken to warm it. Add the curry and cook for 1 min. Sprinkle the flour over the chicken and veggies and cook 1 min. Slowly add in the broth and stir scraping the bottom until the sauce thickens. Add the apples and raisins, cover and cook for about 5 min to cook the apples. Serve the curry over the mashed green bananas.