Chicken with Banana Curry Sauce
Banana Curried Chicken


Request From: "Ward Kurtz"
I am looking for a Caribbean recipe for Chicken with Banana Curry. Has
anyone heard of this?


Chicken with Banana Curry Sauce

Caribbean curries often have a mild sweetness, usually from fruit. The
banana flavor here is very subtle; you needn't worry about your dinner
tasting like dessert
Servings: 4

2 large bananas, cut into pieces
2 tablespoons curry powder
2 teaspoons ground coriander
1 teaspoon dry mustard
3 tablespoons butter
Grated zest of 1 lime
4 teaspoons lime juice
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
3/4 cup water, more if needed
4 bone-in chicken breasts (about 2 1/4 pounds in all), skin removed
1 tablespoon fresh chopped parsley (optional)

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.

Menu Suggestion: Be sure to have plenty of rice ready to catch the
generous quantity of sauce. posted by Gecko Food and Wine



Banana Curried Chicken

Yield: 10 Servings

2 onions; chopped
50 ml cooking oil
1/4 cup cake flour
1 chicken stock
1 cup raisins
1 tsp salt
2 lb chicken; boned & cooked; with seasoning
5 sliced bananas
2 grated apples
2 Tbsp grated lemon rind
1 Tbsp sugar
1 1/2 Tbsp curry powder
1 bay leaf
4 peppercorns
1 cup cream

Fry onions in oil until light brown Add flour and mix well. Add chicken
stock gradually while stirring. Add the rest of the ingredients, except
cream, Cover saucepan and simmer for 20 minutes. Remove bay leaf. Mix in
cream just before serving. Serve on a bed of rice. Decorate with
pineapples if preferred.

from me to you

Linda in Tennessee


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/