Chicken with Coconut, Curry and Cinnamon Sauc
| Yield: | 6 Servings |
| Categories: | Chicken, Fruits, Sauces, Low-Fat |
| 4 | Chicken breasts; skin, bone, 2" chunks, 6oz ea | |
| 2 | tb | Extra-virgin olive oil |
| 1/4 | c | Yellow onions; chop |
| 1/4 | c | Leeks; chop |
| 1 | tb | Medium-hot curry powder |
| 1 | ts | Fresh ginger; mince |
| 1/4 | c | Rice-wine vinegar |
| 1/2 | c | Chardonnay or other dry white wine |
| 1 | c | Chicken stock |
| 1 | Yellow apple; peel, core, 1/4" cubes | |
| 1 | md | Banana; peel, 1" chunks |
| 5 | tb | Coconut milk |
| 1 | Stick cinnamon | |
| 1 | lb | Tomatoes; peel, seed, chop |
| Salt and fresh-ground white pepper |
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