Chicken with Banana-Curry Sauce

2
Total Time
41 min
Prep
6 min
Cook
35 min
Serves
4
Difficulty
Easy
Bananas lend a subtle sweetness to many Caribbean-style curries. Serve this one with basmati rice, watercress salad.

Ingredients

banana(s)

2 medium, ripe, cut up

water

¾ cup(s)

plain lowfat yogurt

cup(s)

curry powder

1 Tbsp

canola oil

2 tsp

table salt

½ tsp

black pepper

¼ tsp, freshly ground

uncooked boneless skinless chicken breast(s)

2 pound(s), 4 (1/2-pound) halves

Instructions

  1. Preheat the oven to 425°F. Spray a roasting pan with nonstick spray.
  2. Puree the bananas, 1⁄4 cup of the water, the yogurt, curry powder, oil, salt, and pepper in a food processor or blender.
  3. Place the chicken in the roasting pan. Pour the curry mixture over the chicken. Roast until an instant-read thermometer inserted in a breast registers 170°F, 30–35 minutes.
  4. Transfer the chicken to a platter; cover loosely with foil and keep warm. Place the roasting pan directly on top of two burners over medium heat. Whisk in the remaining 1⁄2 cup water. Simmer, whisking up the browned bits from the bottom of the pan, until heated through. Strain the sauce through a sieve into a sauce boat; serve with the chicken. Yields 1 piece chicken with about 3 tablespoons sauce per serving.

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