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.
A completely dry wine will taste coarse and acidic with the fruity and slightly sweet flavor here. Instead, choose a white with a touch of sweetness. An off-dry California chenin blanc, gewürtztraminer or riesling will hold its own nicely.
- 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, divided
- 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 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.
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.
nutrition information per serving
365 calories; 14g total fat; 125mg cholesterol; 821mg sodium; 22g carbohydrates; 3g fiber; 39g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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