Curried Banana Sauce

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.