Chicken with banana-curry sauce
1 - 7
PersonalPoints™ per serving
Bananas lend a subtle sweetness to many Caribbean-style curries. Here, they’re pureed with curry and yogurt and used as both a roasting and serving sauce for chicken breasts. For best results, select ripe bananas and avoid any with green peels. Be sure to use a roasting pan to bake the chicken since the sauce finishes cooking on the stove top. Straining the sauce through a sieve during the final step ensures a silky mouthfeel. Serve this dish spooned over basmati rice along with watercress salad or steamed broccoli. Store any leftovers in the refrigerator. Make lettuce wraps the next day by chopping the reheated chicken into chunks and scooping it into crisp romaine lettuce leaves.
2 medium, ripe, cut up
Plain lowfat yogurt
¼ tsp, freshly ground
Uncooked boneless skinless chicken breast(s)
2 pound(s), 4 (1/2-pound) halves
- Preheat the oven to 425°F. Spray a roasting pan with nonstick spray.
- Puree the bananas, 1⁄4 cup of the water, the yogurt, curry powder, oil, salt, and pepper in a food processor or blender.
- 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.
- 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.