Caribbean Chicken with Banana Curry Sauce
Adapted from Food & Wine
Ingredients
4 large, ripe Bananas, cut into pieces
2 Tbsp Curry Powder
2 - 4 Habanero Peppers, chopped
4 tsp ground Coriander
1 tsp Mustard
4 Tbsp Butter
Grated zest of 2 Limes
6 tsp Lime Juice
2 tsp Salt
1 tsp fresh-ground Black Pepper
1 cup Water, more if needed
2kg bone-in Chicken pieces
½ cup Cream for sauce (optional)
Fresh chopped Parsley to garnish
Method
In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and ¼ cup of the water.
Make a few deep cuts in each chicken piece and place in a roasting pan.
Pour the curry sauce over the chicken, making sure the sauce gets into the cuts.
Roast at 220°C in the oven until the chicken is just done, about 30 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 in the remaining ½ cup water.
Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce.
Serve the chicken with the sauce over them.
Sprinkle with parsley.
Notes
Changed the recipe after cooking this on 26 Apr 2023. I added the Habaneros to the recipe for a more authentic flavour. The original recipe (that was good) had an extra 2 tbsp of curry powder. Try with fresh habaneros or other chillies and then update the recipe.