Chicken with Banana Curry Sauce

Last week, we didn’t go through our bananas as fast as I thought we would, so we had a ton of brown bananas left over. Now I know you’re going to say, make banana bread or freeze them. Yes, yes, I know. But we have so many banana muffins and a bag full of bananas both stocked in our freezer already. So I didn’t want to overdo it. 

So I thought maybe I could use them in something savory for dinner. After doing a bit of research, I found a super cool Caribbean-like meal that uses the banana in a curry sauce for a chicken dinner. 

After setting out to make it, I knew I was going to love it. The banana flavor in this is STRONG! So you really have to like bananas to enjoy this. The curry was flavor packed – not too strong, but just flavorful enough to balance out the banana flavor. And together, man oh man, it’s so so yummy! 

I would definitely serve this with some Jasmine rice, made a wedge of lemon and some fresh cucumbers on the side. This was such a great way to use up those brown bananas and I know you’ll love it to!

Can’t wait to hear your thoughts in the comments below! Happy cooking!img_0662_jpg

Chicken with Banana Curry Sauce

  • Servings: 4
  • Difficulty: easy
  • Print


  • 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


  1. Heat the oven to 450 degrees. 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.img_0638_jpg

  2. 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.

  3. 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. Enjoy! img_0660_jpg

 Original recipe can be found here


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