Chicken in Banana Curry Sauce... Sweet and Savory

You have simply GOT to try this recipe. And if you don’t eat meat, use a bit of water in place of the chicken broth, and serve the sauce over tofu or quinoa, barley, or cauliflower rice. This Banana Curry Sauce is just too good to pass up.  It is slightly sweet, very creamy, and has just a hint of curry… so if you think you aren’t a curry fan, this is the one for you!

It comes together quickly and without a lot of fuss.  Basically, you put the sauce ingredients into a blender to puree the banana… you dredge the chicken with a bit of cornstarch and then brown it...  you put the chicken in a baking dish, cover it with the sauce and pop it into the oven for a while.

Make any changes you need to.  Use coconut oil instead of the olive oil… I think it would be even better, actually.  And if you like, use 8 boneless skinless chicken thighs instead of 2 large breasts.

This version is gluten-free, because I used cornstarch instead of flour to dredge the chicken pieces.  If you eat Paleo, you could use arrowroot powder, or even skip this step and just brown the chicken pieces. 
And serve with veggies of your choice.  So many variations to support your own food choices... but the outcome will be fabulous!

And it SMELLS so good while it is cooking, too.

Ta da!  

Awesome Dinner. Company Worthy. Happy Family.  

Try it!

Chicken in Banana Curry Sauce
Makes 4 servings

• 1 medium ripe banana, peeled and sliced
• 1/2 Tbs medium curry powder
• 1/4 tsp paprika
• 1 Tbs lemon or lime juice
• 1/2 Tbs brown sugar
• 1/2 can coconut milk (200 ml)
• 3/8 cup chicken stock
• 2 large chicken breasts, about 18 oz in total
• 2 tsp olive oil
• 1/8 cup cornstarch
• cilantro for garnish (optional but very tasty)
• salt and pepper to season

1. Combine and puree the first 7 ingredients.  Set aside.
2. Preheat the oven to 350°F.
3. Cut the chicken breasts in half so that you have 4 equal-sized pieced.
4. Place the chicken in a bowl and sprinkle lightly with cornstarch. Toss to coat the chicken pieces.
5. Heat the oil in  a skillet over MEDIUM-HIGH.
6. Place the chicken pieces into the skillet and brown both sides, then transfer them to a 9 X 13 baking dish that has been coated with non-stick spray for easy cleanup.
7. Pour the banana mixture over the chicken pieces.
8. Cover the baking dish with foil and set into the oven.
9. Bake 45 minutes until chicken is cooked through.
10. Remove chicken to serving plates. Ladle sauce over the top and garnish with cilantro.
11. Season with salt and pepper to taste.

Per serving.
Weight Watchers P+ = 7.
Calories 291; Protein 29g; Carbohydrate 13g; Fat 13g; Fibre 1g.

I enjoyed mine over mashed sweet potato.

The next night we heated the leftovers in the mike and they were just as good.

Printable Recipe

What do you think?  Will you try it?