Creole Chicken, Corn, Bean, and Banana Stew (Gumbo)

Ingredients

• 500 g chicken breast fillet
• 2 onions
• 3 Garlic cloves
• 2 green chili peppers
• 1 tbsp green curry paste
• 1 tsp freshly grated ginger
• 50 g ground almonds
• 300 g rice
• 100 g canned red beans
• 1 green bell pepper
• 1 red bell pepper
• 1 Banana
• 2 tbsp butter
• 2 tbsp flour
• 300 ml Vegetable broth
• 100 ml coconut milk
• 2 tbsp plant oil
• 100 g baby corn
• 0.25 tsp ground cardamom
• 0.25 tsp cinnamon powder
• 1 tsp cumin (ground)
• 1 tsp coriander (ground)
• Salt
• parsley (for garnish)

Instructions

1. 1.

   Cook the rice according to package instructions for about 20 minutes, leaving it slightly undercooked. Cut the chicken into bite-sized pieces.

2. 2.

   Peel and finely chop onions and garlic. Wash, trim, deseed if desired, and slice chili peppers into rings. Mix onions, garlic, chili, curry paste, grated ginger, and almonds together. Wash bell peppers, halve them, remove seeds, and dice.

3. 3.

   Peel the banana and cut it into slices.

4. 4.

   For the sauce, brown butter with flour while stirring, then deglaze with vegetable broth and coconut milk. Remove from heat.

5. 5.

   Heat oil in a pot and sear the chicken. Add bell peppers, baby corn, cardamom, cinnamon, cumin, and coriander. Sauté briefly, then stir in the prepared onion-spice mixture and pour in the sauce. Simmer for about 30 minutes, stirring occasionally; add more broth if needed.

6. 6.

   About ten minutes before serving, fold in rinsed and drained beans, rice, and banana slices. Season with salt and serve garnished with parsley.