Prepare the spice blend by combining curry powder, salt, allspice, cinnamon, and cayenne to taste.

Heat vegetable oil in a large pan or pot.

Add thinly sliced onions and sauté until softened (about 4 minutes).

Add chopped ginger and minced garlic to the pan.

Incorporate red bell pepper and sauté for approximately 4 more minutes until softened.

Sprinkle the prepared spice blend over the vegetables and cook for 2 minutes, stirring constantly to prevent burning.

Add the diced sweet potatoes, chicken broth, and water to the pan.

Bring the mixture to a boil, then reduce heat to medium-low.

Incorporate chopped rotisserie chicken chunks, coconut milk, and raisins into the curry.

Simmer for 10 minutes, stirring frequently to ensure even cooking and prevent sticking.

While the curry simmers, prepare the bananas by cutting them crosswise into 1/2-inch rounds.

Gently stir in the banana slices into the curry.

Continue simmering for an additional 5 minutes, stirring frequently, until the bananas are heated through but not mushy.

Serve the sweet potato, coconut milk, and banana curry over hot jasmine rice.