Banana~Curry Chicken

It may sound an unusual combination to some, but bananas and curry is truly a match made in food heaven. Think Caribbean meets Southeast Asia… now can that really be bad? I first had this scrumptious creation traveling in Costa Rica years ago… I couldn’t resist when I saw it on the menu. I was sitting under a palapa, next to a crackling fire, table nestled literally in warm tropical sand next to lightly crashing waves [sigh]. Maybe the heavenly surroundings influenced the experience a wee (did I mention there was a guitarist playing tableside?), but it was amazing. So if you’re one of those who doesn’t think it sounds good, I ask you to think twice. Even my boyfriend who claims to hate cooked bananas likes it. 🙂 Of course if you dislike curry that’s a different story… may be a lost cause there!

Now I know it’s not the most beautiful plate, but don’t let this goulash looking mess fool you… some of the most tasty things I’ve ever had have been the ugliest looking 🙂

As with most recipes, adjust as you want- I kept it simple… not too spicy, not too sweet. Season accordingly for your taste buds… and let me know if you have suggestions!

Serves 2

INGREDIENTS

For the curry sauce…

1 yellow onion, about 1 1/2 cups chopped

1 tbsp coconut oil

1/4 tsp salt

1/8 tsp pepper

2 large ripe bananas

2 garlic cloves

1/4 cup light coconut milk

1/4 cup low-sodium chicken broth

1 tsp curry powder

1/4 tsp ground turmeric

1/4 tsp ground cumin

1/4 tsp ground coriander

a pinch (about 1/16 tsp) ground cinnamon

a pinch (about 1/16 tsp) ground cayenne pepper

1/2 lime, about 1 tbsp (use other half for garnish)

1/8 cup chopped fresh parsley (I use Italian flat-leaf)

For chicken…

2 large chicken breasts, bone-in/skin-on

1 tbsp coconut oil

1/4 tsp salt

1/8 tsp pepper

Serve over rice and garnish with lime wedges and fresh parsley

(Ignore that agave nectar down there… it made an accidental appearance in this photo!)

DIRECTIONS

Preheat oven to 400 degrees

Finely chop onions

Heat coconut oil in a large sauce pan over medium heat

Add onions, salt, and pepper

Let cook for about 10 minutes, stirring frequently, until translucent and soft

While onions are cooking, prep bananas and garlic…

Chop 2 bananas into slices and mince garlic cloves

Once onions are soft and fragrant, add bananas and garlic

Cook for 5 minutes, stirring occasionally, until the bananas begin to soften

Lower heat (to low)

Now add coconut milk, chicken broth, curry, turmeric, cumin, coriander, cinnamon and cayenne pepper

Stir everything together and let simmer for about 5 minutes, until it resembles a thick sauce

Meanwhile, prep limes and fresh parsley

Toss in parsley and juice from half a lime

Stir, taste, and adjust seasonings as desired

Let stay warm on low while you prep chicken breasts

Mix salt and pepper in hand (or in a bowl) to season chicken

(Just a quick trick to make sure the chicken is seasoned evenly)

Generously season all sides of the chicken breasts

Heat coconut oil in a dutch oven (or other large oven-proof pot) on a high heat

When hot, add chicken breasts and brown both sides

This will happen quickly- you’re browning the skin, not worrying about the inside,

so don’t let it sit too long!

Now pour the curry sauce over the chicken

Cover and bake at 400 degrees for about 30 minutes, until chicken is cooked all the way through

As with all meat, you want to let it rest before cutting into it, but definitely check it before serving as cooking times may vary depending on oven, size of breasts, etc.