Prep 20 mins
Cook 25 mins
This recipe comes from the Quick From Scratch Chicken cookbook...it has a Caribbean influence., and will have your meal on the table in about 30 minutes...when you taste this dish, it will become a favorite, you will find yourself making this recipe over and over...we do at our house. Serve it up with white rice.
- 2 large bananas, cut into pieces
- 2 teaspoons curry powder
- 2 teaspoons ground coriander
- 1 teaspoon dry mustard
- 4 tablespoons butter
- 1 grated lime, zest of
- 4 teaspoons lime juice
- 1 teaspoon salt
- black pepper
- 3⁄4 cup water, more if needed
- 4 bone-in skinless chicken breasts
- 1 tablespoon chopped fresh parsley (optional)
- Set oven to 450 degrees.
- In a processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper and 1/4 cup water.
- Make a few deep cuts in each chicken breast, and lay breasts in a roasting pan.
- Pour the curry sauce over the chicken, making sure that 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 med-low heat on top of the stove, and whisk until sauce is heated through, adding more water, if you prefer a thinner sauce.
- Serve the chicken breasts with the sauce over them.
- Sprinkle with fresh parsley if desired.
Maybe not wonderful but it was ok. tasted more like bananas then anything else. It has the look of most curry dark mustard yellow.
Excellent!! Very easy to do and really tasty. I did add some garlic and cumin and served it over basmati rice. The sauce is terrific. Glad you posted this Kittencal Bass