Banana Curry

I guess more Caribbean

Chicken with Banana Curry Sauce
Serves 4

2 large bananas, cut into pieces
2 tablespoons curry powder
2 teaspoons ground coriander
1 teaspoon dry mustard
3 tablespoons butter
Zest and juice of 1 lime
salt and black pepper
1/2 cup water, more if needed
4 bone-in chicken breasts (about 2 1/4 pounds in all), skinless
1 tablespoon fresh chopped parsley or coriander
1 Scallion, chopped

RECIPE METHOD

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 1/4 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 and put on rice.

For thighs, cook 10min at 450, then 40min at 375

Thanksgiving 07: Taters

Whipped Sweet Potatoes and Caramelized Bananas

5 medium sweet potatoes, scrubbed
4 bananas, unpeeled
1/2 stick butter
2-3 Tbs cup maple syrup
Kosher salt

Preheat the oven to 400 degrees F. Prick the sweet potatoes all over with

a fork, put them in a roasting pan and roast for 45 minutes.
Slice bananas and toss with honey or sugar or maple syrup.
Caramelize bananas some, and add to sweet potatoes and butter.
Mash.