Homemade stock and a surprising sweetness, courtesy of bananas, is a surefire way to reinvent chicken curry. You’ll want to use bananas with yellow skin and only a few brown spots at most. The chicken is best served on a bed of rice to soak up the fruity curry sauce. The recipe can be halved to serve a smaller crowd.
Preheat oven to 425 F (220 C). Place chicken in large roasting pan and make 3 deep cuts in top of each breast. Blend together 1 cup (250 mL) stock, banana, butter, ginger, curry powder, coriander, mustard seeds, lime zest, lime juice, salt, and black pepper until smooth.
Pour curry sauce over chicken, making sure some of the sauce gets into the cuts. Roast until chicken reaches an internal temperature of 165 F (75 C), about 45 minutes.
Place chicken on serving plates and top with curry sauce from pan. Stir additional chicken stock into curry sauce if you want a thinner sauce.
This recipe is part of the Stock Options collection.
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