If you have neglected yourself, make a sincere apology to thee. Gather the "love-me-not-petals" of your life and start counting "I-must-love-me-too". In no time at all you have a beautiful flower blossom within you. ~ Dodinsky Writings
Sunday, November 14, 2010
The banana and curry is what gives this dish its unique flavor.
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
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.