Curry Chicken with Bananas and Steamed Rice

Yo, I’ve been getting a little bored with my chicken dishes lately and decided to amp it up a bit. I hooked up this tasty azzed dish that had me and da wifey going back for seconds and thirds trying to be the one to get the last of the sauce. It was a good night and I created my own version of this dish with ease. I surprised myself and was very excited to get the recipe out to you guys. It’s been a while…but…I’m back. The flavor crank in this easy dish is the bananas of course. They take it to a different level with the sweetness but without the “overkill” Enjoy!

Curry Chicken with Bananas and Steamed Rice

The Ingredients:

For the chicken:

3 skinless chicken breast sliced in half widthwise

1/2 cup of coconut milk

S&P to taste

1 tbs of green curry paste

For the curry sauce sauce:

1/2 of a medium sized red onion sliced or chopped small

1 tbs of curry powder

2 garlic cloves minced

1/2 of a yellow bell pepper sliced thin or chopped small

S&P to taste

2 tbs of EV Olive oil

8-10 oz. of coconut milk

1 whole sliced banana

To Make:

For the chicken preheat oven to 450 degrees or 220c. In a large bowl, mix coconut milk and green curry pasted together with a fork and add chicken. Cover with plastic and place in refrigerator and allow to marinate for a 1/2 hour. Remove chicken season with S&P and then place in a roasting pan with a rack and then in the oven and allow to bake until white and juicy throughout (about 12 to 14 minutes) No need to turn chicken. For the sauce, preheat a large skillet or pan over a medium high flame and add oil and then onions and peppers….allow to sauté for about three to four minutes and then add garlic, salt, pepper and curry powder. Keep stirring over a medium flame for another minute and then add coconut milk. Allow to simmer for about three minutes while stirring occasionally (be careful not to let sauce stick to pan). Remove chicken from oven and place chicken on a dish. Pour the juices from the roasting pan into the curry sauce and stir. Add 1/2 of the banana and stir into sauce and remove from the heat. Done. Serve with steamed white rice. Place chicken on top of rice and spoon sauce over chicken and garnish with the remainder of the sliced banana. Enjoy! I had this dish with a sauvignon blanc which was a nice balance with the sweetness of the dish. This dish feeds about two peeps with enough for seconds…

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