1 tsp vegetable oil
8 whole boneless, skinless chicken thighs (2 lbs)
2 whole medium onions, sliced thin
1 cup chicken stock or canned chicken broth, fat skimmed
2 whole medium apples (Rome Beauty), cut into 1" cubes
2 whole bananas, cut into 1/2" slices
1/2 tsp ground cumin
1/2 tsp mustard seed
1 1/2 tbsp curry powder
2 tbsp minced cilantro
Heat oil in a large nonstick skillet.
Add the chicken thighs; saute until browned lightly, about 4 minutes.
Remove the chicken and set it aside.
Add the onions; saute until lightly softened, about 5 minutes.
Add the stock; bring to a boil.
Return the chicken to pan and add the next 6 ingredients plus 1/2 teaspoon of salt and pepper each.
Bring to a boil, cover and simmer until the chicken is cooked through, about 15 minutes.
To serve, spoon a portion of curry onto each plate and sprinkle with cilantro.