This was a remarkably tasty one, if I do say so myself. It's the first time I've used bananas in a hot dinner curry. It worked so well though that I'll definitely be doing it again.
I made quite a large batch, but similar ratios in smaller numbers should also be tasty.
Juice:
Five bananas
One pineapple
Three pears
Four Asian pears
Four apples
One pound of carrots
Two onions
Five big potatoes
Four ears of corn
Cut into chunks for including in the sauce:
One pound of carrots
Three big potatoes
One pineapple
I also used one chicken breast, but two would have been better.
Spices:
Two table spoons hot madras curry (yellow)
Two or three table spoons cinnamon
Two teaspoons salt
One table spoon cumin
One teaspoon sage
One or two teaspoons cayenne pepper
One teaspoon ground cloves
1/4 cup apple cider vinegar (tempers the starch)
Pineapple and chicken glaze: a bunch of sugar and cinnamon blended in a bowl, then slowly add water to make a very thick syrup.
Combine all the juice in an 8 quart stock pot and warm over medium heat. Add spices while stirring to avoid clumps. Be sure to stir frequently to avoid the starches and banana cream sticking to the bottom of the pot. I fried the chicken in a pan and drizzled a glaze of cinnamon and sugar over it; cook until caramelized and take care not to burn it to the pan. I also grilled the extra pineapple with the same glaze to make it extra delicious. Cook the extra spuds and carrots separately (3 minutes in a pressure cooker works wonders) and add last so that they aren't destroyed by the stirring.
I like it served over freshly cooked jasmine rice.
