| • | Heat oil and butter in a saucepan and smear in the chicken-Colombo powder.
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| • | Cook the chicken-Colombo mixture over high heat for fifteen minutes until brown.
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| • | Add the chicken broth, thyme, Scotch Bonnet pepper, chives, parsley, onions, 1/2 can of coconut milk, garlic, lime juice, salt and pepper. Heat it for 45 minutes and later turn off the heat.
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| • | Stir in the remaining bananas, coconut milk and pistachios.
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| • | Serve. |
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