Coconut Chicken and Butternut Squash Stew with Banana

Coconut Chicken and Butternut Squash Stew with Banana

Name: Coconut Chicken and Butternut Squash Stew with Banana
Total time: 80 min
Yield: 12
Ingredients: 2 tbsp coconut oil; 600 g skinless, boneless chicken breast halves, cut into chunks; 300 g chopped celery; 75 g chopped red onion; 2 tbsp curry powder; 4 cloves garlic, minced; 950 ml chicken broth; 475 ml water; 400 ml light coconut milk; 2 cans (400 g each) diced tomatoes with green chile peppers; 300 g butternut squash cubes; 75 g sweetened shredded coconut; 2 firm bananas, thickly sliced

This delightful chicken stew combines the unique sweetness of bananas with the richness of coconut and the earthy flavor of butternut squash, creating a perfectly balanced and flavorful dish.

80 min

easy

183kcal

calories

15g

carbohydrates

fat

fiber

13g

protein

567mg

sodium

sugar

Dinner American

Ingredients

2 tbsp coconut oil

600 g skinless, boneless chicken breast halves, cut into chunks

300 g chopped celery

75 g chopped red onion

2 tbsp curry powder

4 cloves garlic, minced

950 ml chicken broth

475 ml water

400 ml light coconut milk

2 cans (400 g each) diced tomatoes with green chile peppers

300 g butternut squash cubes

75 g sweetened shredded coconut

2 firm bananas, thickly sliced

Directions

Step 1

In a large pot over medium-high heat, melt coconut oil. Sauté the chicken until browned completely, about 5 minutes. Add celery, onion, curry powder, and garlic. Sauté until the onion is tender, about 8-10 minutes.

Step 2

Pour in the chicken broth, water, and coconut milk. Add the diced tomatoes with green chile peppers, butternut squash, and shredded coconut. Bring to a boil, then reduce the heat to medium-low and simmer until the squash is soft, about 40 minutes.

Step 3

Stir in the bananas and simmer until they are soft, about 5 minutes more.