- 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)
How to make this recipe
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.
Be sure to have plenty of rice ready to catch the generous quantity of sauce.
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.