RECIPE TITLE "Chicken with Banana Curry Sauce Recipe"
Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen,
courtesy of Cooking.com
Serves 4 --- easy
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.
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, gewürtztraminer, or riesling will hold its own nicely.
2 large bananas, cut into pieces
2 tablespoons curry powder
2 teaspoons ground coriander
1 teaspoon dry mustard
3 tablespoons butter
Grated zest of 1 lime
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 chopped parsley (optional)
Food Of Jamaica Informative essays by Jamaican food experts plus best recipes from both traditional kitchens & well-known chefs. Gorgeous color photos.
Heat the oven to 450 degrees F. 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.
Be sure to have plenty of rice ready to catch the generous quantity of sauce.
Recipe reprinted by permission of Food and Wine. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 365 Fat: 14g Carbohydrates: 22g
Cholesterol: 125mg Sodium: 821mg Protein: 39g
Fiber: 3g % Cal. from Fat: 35% % Cal. from Carbs: 24%
Cuba Cocina! Here is the most complete guide ever to the robust and soul-satisfying flavors of Cuba, both the traditional or classico foods and the exciting nuevo dishes rapidly becoming so popular here and on the island. Caribbean food expert and long-time fan and proponent of Cuban cuisine in America, Joyce LaFray has included hundreds of recipes from home cooks and restaurants that reflect the vigorous and flavorful cooking of this tropical island. The pages of ¡Cuba Cocina! are fitted with the tantalizing scents of garlic, citantro, tomato, sweet peppers, and those ubiquitous favorites, black beans and rice.Distinctively delicious recipes include fresh red snapper served with a tangy citantro-lime sauce, a crab dish that incorporates crisp plantains and a mango vinaigrette, and a Creole stewed shrimp prepared in the style of the province of Santiago de Cuba. Alongside the traditional arroz con pollo, ropa vieja, pollo frito and roast suckling pig are recipes for nuevo-style roast turkey with black bean stuffing. ginger-sherried roast pork, and pork medallions with yuca and mojo.To accompany all these dishes are more than two dozen recipes for salsas, and great tropical fruit and vegetable offerings such as fluffy calbaza souffle and eggplant stuffed with ripe tomatoes, peppers, and raisins.On the more indulgent side there are dozens of island cocktails, with and without alcohol. and a sumptuous array of aaah-inspiring desserts: flan with rum sauce, mango-coconut cake, and acreamy custard called natilla. Cuban traditionalists will love the mamey sapote and mango ice cream. For those new to Cuban cooking. an exhaustive glossary covers the essential terms and ingredients. a shopping list offers Cuban names for major ingredients, and a detailed technique section discusses preparing uncommon fruits, vegetables, shellfish, and more,¡Cuba Cocina! means Cuba Cooks! and as this book so amply demonstrates, that activity is cause for celebration.
Lucinda's Authentic Jamaican Kitchen, Revised Edition The cohost of the PBS series Everyday Food unlocks the secrets of Jamaican cooking in a gorgeous, gifty full-color package. Where classic Jamaican foods like jerk chicken were once unknown to American consumers, today Caribbean food products and restaurants are increasingly familiar and popular. Now this cookbook shares Jamaica's authentic cooking styles, exciting flavor combinations, and lively spirit of island culture. It's filled with soul-satisfying recipes that are easy to make, beautiful food and atmospheric photos, and vivid descriptions of Jamaica's roadside vendors, jerk stops, and other scenes-a must for Caribbean food lovers and culinary adventurers. Lucinda Scala Quinn leads the food department of Martha Stewart Living, Wedding, and Kids magazines, and cohosts the new PBS series Everyday Food. She travels regularly to Jamaica to pursue her passion for Jamaican food.