Prep 0 mins
Cook 30 mins
From Food & Wine.
- 2 large bananas, cut into pieces
- 29.58 ml curry powder
- 9.85 ml ground coriander
- 4.92 ml dry mustard
- 44.37 ml butter
- 1 lime, zest of, grated
- 19.71 ml lime juice
- 6.16 ml salt
- 2.46 ml fresh ground black pepper
- 177.44 ml water, more if needed
- 4 bone-in skinless chicken breasts (about 2 1/4 pounds in all)
- 14.79 ml chopped fresh parsley
- Heat the oven to 450°. In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and 1/4 cup of the water.
- Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.
- Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.
- Serve with steamed rice.
What an absolutely delicious alternative to an Indian curry. I added more lime as I'm a fan of slightly acidic flavour combined with the sweetness of the banana. Served with basmati rice, and chopped cucumber and tomato. Top marks !
I have done this recipe about 6 times. It's very good and easy to make. We like it with rice or quinoa. We have used it as a filling, mixing it with vegetables, for small turnovers for a party, people really enjoyed it.
Sorry for the bad review, but this was just ok in terms of flavour. You can taste the bananas, but it was a bit odd with the curry. We ate it but will not make again. Chicken took 30 minutes to reach a safe temperature to eat. We served it over a mix of brown and wild rice.