This was a bit of an experiment, so the ingredients are really just estimations, but anyone on Saba who finds themselves with a bunch of guavas, give this a try!
First, make the curry sauce:
Cut a few pounds of guava into quarters. Puree half of these in the blender (you will need to add a little water to these to help them blend). Put all of the guava into a large pot, add a couple cups of water, a few tablespoons of soy sauce, 1/4 cup curry powder, and a couple of hot peppers, cut into chunks. Bring to a boil and then reduce heat and simmer until sauce is thick and peppers are cooked. Remove from heat and let cool a bit. Then strain the sauce in a fine mesh strainer to eliminate most of the seeds. Keep the big chunks of guava and pepper, but rinse to remove any guava seeds. Put the chunks of guava and pepper into the strained sauce and add a cup of coconut milk. The sauce is done! This can be made ahead of time and refrigerated until you are ready to make the rest of the curry.
To make the rest:
Chop up some garlic, onion, bell peppers, mushrooms, and hot peppers. Sautee in a large greased pot with a few tablespoons of curry powder and a couple teaspoons of fennel seeds. Add one pound of chopped chicken breast. Sautee until chicken is lightly browned, then add the guava sauce. Let simmer on low for 45 minutes, adding water if it becomes too thick. If it needs more seasoning, add garlic powder, black pepper, cumin, and coriander to taste. Just before removing from the heat, throw in some chopped fresh basil and mint.
Serve over rice or a bed of lettuce. Top with a sprinkle of goat cheese or feta cheese if desired. Enjoy!