Chicken with Banana-Curry Sauce
- Total Time
Bananas lend a subtle sweetness to many Caribbean-style curries. Serve this one with basmati rice, watercress salad.
banana(s)2 medium, ripe, cut up
plain lowfat yogurt⅓ cup(s)
curry powder1 Tbsp
canola oil2 tsp
table salt½ tsp
black pepper¼ 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.