Tropical Chicken

Tropical Chicken The banana and curry is what gives this dish its unique flavor. Ingredients: 1 Tbsp olive oil 500g (1 pound) raw chicken, in small chunks 1 medium onion, chopped 1 capsicum (bell pepper), sliced 1 Tbsp maize corn flour (in US, cornstarch) 1 or 2 tsp gluten-free curry powder, to suit your taste buds 2 Tbsp water ¼ cup water 440g (14oz) unsweetened canned pineapple, including juice 1 Tbsp gluten-free tomato sauce 1 gluten-free chicken stock cube 1 banana, sliced Directions: In a non-stick fry pan, heat the oil and fry the chicken, onion and capsicum for about four minutes until nicely browned. Blend the corn flour and curry powder in 2 Tablespoons of water then add tomato sauce and the 1/4 cup of water. Add to the fry pan the stock cube, canned pineapple and pineapple juice. Stir until the sauce boils and thickens. Lower the heat, cover and simmer for 20 minutes. Just before serving add the sliced banana. Serve with rice.