With a sleeping baby through the afternoon hours, I find myself researching new recipes and starting dinner prep around 3pm. Yes, I have become "that girl". The housewife, the mom, the homemaker...but ain't nothin wrong with that! I've made some great new staple meals to add to our weekly or monthly rotation and this one was easy and yummy.
Banana Curry Chicken
2 large bananas, cut into pieces
2 tablespoons curry powder
2 teaspoons ground coriander
3 tablespoons coconut oil
1/2 fresh squeezed lime
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
3/4 cup water, more if needed
2 large organic chicken breasts
1 tablespoon fresh chopped parsley (optional)
2 tbsp chopped cashews
1 tbsp black sesame seeds
Heat the oven to 450°.
In a food processor or blender, puree the
bananas, curry powder, coriander, coconut oil, 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, cashews, and sesame seeds if you like.
I served ours with wild rice (mixed with a little coconut oil and salt), and steamed spinach. SO GOOD!