Ingredients
-
2
-
2
-
2
-
1
-
3
-
1
-
4
-
1 1/4
-
1/2
-
3/4
-
4
-
1
-
-
-
Directions
Chicken With Banana Curry Sauce – Caribbean,From Food & Wine.,This is much better if you use fresh spices instead of curry powder and plantains instead of bananas, I slice two plantains in to the sauce and split and fry 2 more in butter as a garnish,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 !
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Serve With Steamed Rice. |
