Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Food and Wine Quick from Scratch

Chicken with Banana Curry Sauce
Caribbean curries often have a mild sweetness, usually from fruit. The banana flavor here is very subtle; you needn’t worry about your dinner tasting like dessert.
Rating:
Read Reviews(6)
Rate This Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
2 large bananas, cut into pieces
2 tablespoons curry powder
2 teaspoons ground coriander
1 teaspoon mustard, dry
3 tablespoons butter
1 grated lime zest
4 teaspoons lime juice
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
3/4 cup water, more if needed
4 Bone-in chicken breasts, (about 2 1/4 pounds in all), skin removed
1 tablespoon fresh parsley, chopped, (optional)




Heat the oven to 450 degrees. 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.


Wine Recommendation: A completely dry wine will taste coarse and acidic with the fruity and slightly sweet flavor here. Instead, choose a white with a touch of sweetness. An off-dry California chenin blanc, gewürztraminer, or riesling.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Szechuan Shrimp
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Traditional Szechuan dishes are often quite spicy, but we’ve given this recipe only a slight dose of heat. If your taste runs to the incendiary, make yours hotter by adding more red-pepper flakes.
View the full recipe


Sukiyaki
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

A delicious mixture of beef, noodles, Chinese cabbage, spinach, and tofu, sukiyaki is easy to make.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//