A delightful tropical curry combining the sweetness of bananas and pineapple with savory chicken and aromatic spices.
Heat the oil in a large skillet over medium heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Season the chicken with salt and pepper, then cook in the skillet until browned on all sides. Remove and set aside.
Avoid overcrowding the pan to ensure even browning.
Add the onion and garlic to the skillet and sauté until softened.
Stir frequently to prevent burning.
Stir in the curry paste and curry powder, cooking until fragrant.
Cooking the spices enhances their flavor.
Return the chicken to the skillet, add the bay leaf, and pour in water. Simmer until the chicken is cooked through.
Cover the skillet to retain moisture and cook evenly.
Add the bananas and pineapple, stirring gently to combine.
Handle the bananas carefully to maintain their shape.
Mix the cornstarch with water and stir into the skillet to thicken the sauce.
Stir continuously to avoid lumps.
Garnish with coriander leaves and serve warm.
Serve immediately for the best flavor and texture.
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