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12 chicken thighs (skin and
fat removed)
1 Tbsp. oil
1/4 c. chicken stock
1 medium onion, chopped
1 Tbsp. cornstarch
1/2 c. chicken broth
1/2 c. cashews
2 tsp. curry powder
1 Tbsp. lemon juice
1/2 tsp. salt
1 c. drained pineapple chunks
1 green pepper, sliced
2 bananas, sliced

In a frying pan, cook chicken parts in oil until lightly
browned, turning once. Add onion; stir until cooked. Reduce
heat. Spoon off accumulated fat; discard.
In small bowl, mix broth, curry powder, lemon juice and
salt. Pour over chicken; cover. Simmer 25 minutes; turn
chicken once. Increase the temperature. Stir in pepper and
pineapple; cook 5 minutes. Stir in bananas. Remove chicken to
a heated serving platter.
In a small bowl, mix chicken stock with cornstarch until
smooth; stir in remaining sauce. Cook until thickened; pour
over chicken. Sprinkle with cashews. Serve over rice.

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