This recipe for chicken will get a meal on the table in about half an hour, but diners may find themselves lingering over the table to savor it.
The dish benefits from a Caribbean influence. Curries from that area often have a mild sweetness, usually from fruit, explains a note with the recipe, which is from "Quick From Scratch Chicken Cookbook" (American Express, $14.95 paperback). The banana flavor here is very subtle; you needn't worry about your dinner tasting like dessert. Serve the chicken over plenty of hot cooked rice to catch the generous amount of sauce you will have.
The book has a variety of easy recipes, many using already cooked chicken, with full-page color photos.
Chicken With Banana Curry Sauce
Preparation and cooking time: about 30 minutes
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)
Heat the oven to 450 F.
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 breasts 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 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.
Makes 4 servings.
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