12 chicken thighs, skin & fat removed
1 tbsp. oil
1 med. onion, chopped
1/2 c. chicken broth
2 tsp. curry powder
1 tbsp. lemon juice
1/2 tsp. salt
1 c. drained pineapple chunks
1 green pepper, sliced
2 bananas, sliced
1/4 c. rum or chicken stock
1 tbsp. cornstarch
1/2 c. cashews

In a large 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 rum with cornstarch until smooth. Stir into remaining sauce. Cook until thickened, pour over chicken. Sprinkle with cashews. Serve over rice. Serves 6.