1 tbsp. olive oil
1 lb. boneless, skinless chicken breasts, cut in 1½-inch pieces
Kosher salt and pepper
2 large, overripe bananas, halved
1 onion, quartered
2 cloves garlic
1 tbsp. curry powder
2 tsp. ground coriander
1 tsp. dry mustard
Pinch of cayenne
1 15-oz can low-sodium chickpeas, rinsed
1 tsp. grated lime zest plus 1 Tbsp juice
Cooked rice and cilantro, for serving
Heat oil in a large Dutch oven on medium-high. Season chicken with 1/4 tsp each salt and pepper and brown, 3 minutes per side; transfer to a bowl and reduce heat to medium-low.
Meanwhile, in a food processor, pulse bananas, onion, garlic, and spices until chopped. Add to empty pot and cook, stirring, for 2 minutes. Add 11/2 cups water and simmer 5 minutes.
Add chicken and chickpeas; simmer until chicken is cooked through, 3 to 5 minutes. Stir in zest and juice. Serve with rice and cilantro.