I know . . . bananas? But they cut the spicy and add a cool sweet morsel of surprise goodness to the hearty stew. I serve it with biscuits or naan bread, depending on whether we are feeling cultured or down-home!
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
183 Calories
Recipe Instructions
Step 1
Melt coconut oil in a large pot over medium-high heat. Saute chicken in hot oil until browned completely, about 5 minutes; add celery, onion, curry powder, and garlic and continue to saute until the onion is tender, 8 to 10 minutes more.
Step 2
Pour chicken broth, water, and coconut milk into the pot; add butternut squash, diced tomatoes with green chile peppers, and coconut. Bring the liquid to a boil, reduce heat to medium-low, and cook the soup at a simmer until the squash is soft, about 40 minutes.
Step 3
Stir sliced bananas into the soup; simmer until soft, about 5 minutes more.
Ingredients
2 cups water
2 cups chopped celery
4 cloves garlic, minced
4 cups chicken broth
2 (10 ounce) cans diced tomatoes with green chile peppers
2 tablespoons curry powder
½ cup chopped red onion
2 tablespoons coconut oil
1 (15 ounce) can light coconut milk
6 skinless, boneless chicken breast halves, cut into chunks
