Chicken with Banana Curry Sauce


2 large bananas, cut into pieces*

  • 2 Tbsp. Curry powder

  • 2 tsp. Ground coriander

  • 2 tsp. Dijon mustard* (or 1 tsp. Dry)

  • 3 Tbsp. Soft butter

  • Grated zest of 1 lime (dried zest if necessary)

  • 4 tsp. Lime juice

  • 1 1/4 tsp. Salt

  • Fresh-ground black pepper

  • 3/4 cup water, more if needed

  • 8 bone-in chicken thighs (~2 1/4 lbs) skin removed

  • 1 Tbsp. Fresh chopped parsley (optional)

With: Rice or rice blends* and veggies: potatoes; chopped tomatoes; peas; steamed spinach. Naan bread.

Heat the oven to 450F. In a food processor or blender, puree the bananas, curry powder, coriander, mustard, butter, lime zest, lime juice, salt pepper, and 1/4 cup of the water.

Make two deep cuts in each chicken thigh. Place in roasting pan. Pour the sauce over chicken. Assure that sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 15 minutes. (Check with fork)

Remove the roasting pan from the oven set chicken on covered plate. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in 1/2 cup water. Continue to whisk until heated through. Add more water for a thinner sauce. Pour sauce over chicken to serve. Optional: Sprinkle with parsley. Add rice and your chosen veggies on the side. (Frozen mixed vegetables* are economical)

*  In sale flyer Aug. 25 - Sept. 1 2018
Recipe Credit: Food & Wine

Annah Kassen