2 tbsp. curry powder
1/2 tsp. each of ground red pepper, cumin, cinnamon, turmeric, and coriander
1/2 tsp. dried basil leaves
1/2 c. butter
3 c. yellow onions, chopped
1 jalapeno pepper, minced (optional)
1 c. unpeeled, chopped green apple
1 ripe banana, sliced
1/2 c. pecan halves
1/2 tsp. each of garlic powder, ground black pepper, and dried basil leaves
1 lb. boneless chicken, cut into bite size pieces
1 c. chicken stock
1/2 c. coconut flakes
Hot cooked rice

Combine the first seasoning mix with the curry powder and basil leaves. Melt the butter in a large saucepan. Saute the onions, jalapeno pepper, and seasoning mix for about 5 minutes, stirring frequently. Add the apples, banana, and pecan halves. Simmer until fairly mushy, about 10 minutes. Keep stirring to keep mixture from sticking. Combine the next seasoning mix and rub into the chicken, making sure to coat well. Add the chicken to the vegetable mixture; saute for 5 minutes. Add the stock and coconut flakes; reduce heat and simmer for 15 minutes, making sure mixture does not stick to bottom of pan. Serve over rice. Serves 6.