Chicken In Banana Coconut Curry Sauce Recipes

CHICKEN IN BANANA COCONUT CURRY SAUCE

Steps:

• Preheat the oven to 375°F.
• Place the banana and coconut milk in a blender and puree until smooth. Add curry powder, ground coriander, paprika, lime juice, salt, and pepper and mix all together. Set aside.
• Brush a large skillet with some olive oil and heat over medium-high heat. Once hot, add the chicken drumsticks and cook about 2-3 minutes per side, or until crispy-golden.
• Transfer the chicken to a medium baking dish.
• Add more oil to the skillet if needed along with the minced garlic and sauté about 30 seconds until golden.
• Add the sautéed garlic to the coconut banana mixture. Combine all together and pour over the chicken.
• Bake for 30-35 minutes or until a thermometer inserted in the thickest portion of the chicken registers 165°F.
• Garnish the chicken with green onion or cilantro and enjoy!

CHICKEN AND BANANA CURRY

Steps:

• For the marinade: Combine the yogurt, cilantro, ginger, garlic and some salt and pepper in a food processor. Blend until smooth. Pour the marinade into a large resealable bag. Rinse and pat dry the chicken and place in the bag with marinade. Mix around and refrigerate for 24 hours.
• For the chicken: Add the almonds to a pan over medium-high heat. Keep stirring until the nuts become golden in color, 7 to 10 minutes. Once they toast, remove from the pan and set aside.
• Heat the olive oil in a large frying pan over medium heat. Add the garlic and saute for until golden, 2 minutes. Throw in the onions and saute for 8 more minutes. Remove the onions and set aside, reserving the oil.
• Wipe down the marinated chicken and cut into bite-size pieces. Pour the flour on a plate and mix in a big pinch of salt and freshly cracked pepper. Toss the chicken pieces in the flour to lightly coat. Fry the chicken over medium heat in the same pan and oil as you cooked the onions, until golden brown on all sides, about 10 minutes. Set aside.
• For the curry sauce: Heat a small pan over medium heat. Add the hot curry powder and stir often until fragrant about 30 seconds. Heat a large saucepan over medium heat. Add 1 1/2 cups water, the toasted curry spice, raisins, chutney, brown sugar, turmeric, lemon juice and the toasted almonds. Stir and bring to a simmer.
• Whisk together the stock and flour in a measuring cup to make a thickener, and then pass through a sieve to remove any flour chunks.
• Add the thickener to the curry sauce and mix well. Turn the heat down to medium-low and add the sauteed onions and garlic, the crisped chicken and salt and pepper to taste. Cook for 30 minutes.
• Ladle some chicken curry onto a plate and serve with sliced ripe bananas and sweet shredded coconut.

CHICKEN WITH BANANA CURRY SAUCE - CARIBBEAN

Steps:

• Heat the oven to 450°. 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 breast 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 in the remaining 1/2 cup water. Continue to 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.
• Serve with steamed rice.

CHICKEN WITH BANANA CURRY

Steps:

• HEAT oven to 450 degrees.
• MIX in blender - Bananas, Curry Powder, Corainder, Mustard, Butter, Lime Juice, Lime Zest, Salt, Pepper, Parsley and 1/4 cup water.
• DICE chicken and place in a roasting pan.
• MAKE several cuts throughtout each piece of the chicken. NOTE: Can just put in whole breasts not diced.
• POUR sauce over chicken.
• NOTE: I made several more cuts into the chicken to make sure sauce gets inches.
• ROAST in over for about 20 - 25 minutes on lower part of the oven.
• REMOVE pan from oven and REMOVE chicken (make sure is cooked).
• PLACE pan over moderare heat on stovetop and WHISK in remaining 1/2 cup water.
• WHISK until sauce is smooth and heated through.
• NOTE: Can add more water if you like sauce thinner.
• GARNISH with fresh coriander.
• ENJOY!