- 1/2 teaspoon olive oil
- 2 small ripe bananas, quartered
- 1 shallot, quartered
- 1 clove garlic, halved
- 1/4 cup chopped sweet onion (such as Vidalia®)
- 1 3/4 teaspoons curry powder, or to taste
- 3/4 cup low-sodium chicken broth
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons honey
- 1 pinch salt
- Heat the olive oil in a skillet over medium heat. Stir in the bananas, shallot, garlic, and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in curry powder and cook until fragrant, about 30 seconds. Pour in the chicken chicken broth and simmer for about 5 minutes, stirring occasionally.
- Pour the curry mixture, rice vinegar, honey, and salt into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the curry moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the curry right in the cooking pot.