Curried Banana Chicken

It's a cold, rainy winter day here in the DC area, and I need something to make the day a little brighter, a little warmer. So, curried banana chicken is on tonight's menu to add some Jamaican sunshine to our day.

I use a Jamaican curry powder, but I think this would be good with a standard curry powder as well.

2 bananas
1/2 c. water
1/2 c. plain low fat yogurt
1-3 tbs. curry powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. cayenne pepper, optional
salt and pepper to taste
1/4 c. cilantro, chopped
3 chicken breasts, cut into bite-sized pieces
4 cups cooked brown rice

In a food processor, pulse banana, water, yogurt, curry powder, and cayenne until smooth. Season to taste with salt and pepper. Add chicken, mix, and let marinate for 4-8 hours.

Heat non-stick pan to medium heat. Add chicken mixture and simmer for 20 minutes or until chicken is cooked through. Stir in chopped cilantro, and serve over rice.