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Chicken with Banana Curry Sauce

Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  35 Minutes
  Serves 4
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.
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)
Chicken with Banana Curry Sauce Recipe at
Heat the oven to 450 degrees F.

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.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Easy Curry Dishes: Chicken to Vegetable
 Easy Chicken: Taste of the Tropics
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 365
Fat. Total: 14g
Fiber: 3g
Carbohydrates, Total: 22g
Sodium: 821mg
% Cal. from Fat: 35%
Cholesterol: 125mg
Protein: 39g
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: James, FL Reviewed: 12/31/2008
Tasty Dish
This dish takes longer to prepare than indicated. Wait to cook rice until dish is in the oven. Also, it takes much longer to cook than 20 minutes. Blood ran, had to cook longer. I didn't put a lid on, so that may have been the problem. The recipe doesn't indicate one should.
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