Homemade stock and a surprising sweetness, courtesy of bananas, is a surefire way to reinvent chicken curry. You’ll want to use bananas with yellow skin and only a few brown spots at most. The chicken is best served on a bed of rice to soak up the fruity curry sauce. The recipe can be halved to serve a smaller crowd.
Chicken with Fruity Curry Sauce
Ingredients
- 4 organic bone-in chicken breasts
- 1 cup (250 mL) Chicken Stock
- 2 bananas, cut into chunks
- 2 Tbsp (30 mL) unsalted butter, melted
- 1 Tbsp (15 mL) peeled, chopped gingerroot
- 1 Tbsp (15 mL) + 1 tsp (5 mL) curry powder
- 1 tsp (5 mL) ground coriander
- 1 tsp (5 mL) brown or yellow mustard seeds
- 1 tsp (5 mL) grated lime zest
- Juice of 1/2 lime
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
Nutrition
Per serving:
- calories386
- protein53g
- fat12g
- saturated fat5g
- trans fat0g
- carbohydrates15g
- sugars8g
- fibre2g
- sodium432mg
Directions
01
Preheat oven to 425 F (220 C). Place chicken in large roasting pan and make 3 deep cuts in top of each breast. Blend together 1 cup (250 mL) stock, banana, butter, ginger, curry powder, coriander, mustard seeds, lime zest, lime juice, salt, and black pepper until smooth.
02
Pour curry sauce over chicken, making sure some of the sauce gets into the cuts. Roast until chicken reaches an internal temperature of 165 F (75 C), about 45 minutes.
03
Place chicken on serving plates and top with curry sauce from pan. Stir additional chicken stock into curry sauce if you want a thinner sauce.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
