CHICKEN WITH BANANA CURRY SAUCE - CARIBBEAN
Make and share this Chicken With Banana Curry Sauce - Caribbean recipe from Food.com.
Provided by Mme M
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 450°. 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 1/2 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.
- Serve with steamed rice.
Nutrition Facts : Calories 415.6, Fat 12.6, SaturatedFat 6.4, Cholesterol 159.8, Sodium 945.8, Carbohydrate 18.8, Fiber 3.4, Sugar 8.6, Protein 56.1
BANANA-GARLIC CHICKEN WINGS WITH TROPICAL CREME DIPPING SAUCE AND SWEET PLANTAINS
Provided by Food Network
Categories appetizer
Time 15h45m
Yield 10 servings
Number Of Ingredients 24
Steps:
- For the marinade: Combine the orange juice, soy sauce, ginger, sugar, jalapenos, garlic, cinnamon and star anise. Pour the marinade over the wings and marinate in the refrigerator overnight.
- Preheat the oven to 350 degrees F.
- Remove the wings from marinade and place on a baking sheet. Roast for 30 minutes.
- For the banana-garlic sauce: In a large pot set over low heat, melt the butter and toast the garlic until dark golden brown, 15 minutes. Add the fish sauce, orange juice, maple syrup, chili sauce, banana liqueur, bananas, orange juice and zest. Bring to a boil, and then reduce the heat to a simmer for 20 minutes. Puree the sauce in a blender, and then set aside.
- For the dipping sauce: Place the pineapple juice and sugar in a small saucepot set over medium heat and cook to reduce by one-third (6 ounces), about 1 hour. It should be slightly caramelized. Chill in the refrigerator for 1 hour.
- Add the reduced juice mixture to the sour cream and mix.
- For the plantains: Heat the oil in a large, heavy-bottomed saucepan set over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Carefully peel the plantains, taking care to avoid getting the peels under your fingernails. Then cut the plantains into 1/2-inch-thick slices. Fry the plantain slices for 3 minutes.
- Preheat the grill to high heat.
- Grill the wings until golden brown. Meanwhile, reheat the banana-garlic sauce in a stockpot. Add the grilled wings and fried plantains to the sauce and toss until everything is glazed and very hot. Serve the wings and plantains on a platter with the dipping sauce in a bowl on the side.
HOT CHICKEN WINGS WITH BANANA AND CURRY SAUCE
A great combination of spicy chicken and the gentle sweetness of banana! Hotness depends on your chilli powder - with a milder chili mix this is not particularly hot at all, but still very flavourful. I've also made this with quartered chicken breast halves when I couldn't find wings! These go great with a potato and feta salad with olive oil dressing. Recipe adapted from Ruokala website.
Provided by stormylee
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix marinade ingredients with a handheld blender. Pour marinade on top of chicken wings, mix, and let marinate for at least 30 minutes.
- While the chicken wings are marinating, prepare the sauce: Chop banana and add the rest of the ingredients. Process with a handheld blender until smooth. Transfer sauce into the fridge to let the flavours "marry".
- Preheat oven to 200°C Place chicken wings in an oven proof dish (or a lined cookie sheet) and dab with paper towel to remove excess marinade. Bake for 10-15 minute or until done. When done, add a sprinkling of salt, if you prefer.
- Serve with banana and curry sauce.
Nutrition Facts : Calories 648.5, Fat 45.4, SaturatedFat 13.5, Cholesterol 177.6, Sodium 1104.3, Carbohydrate 19.1, Fiber 1.5, Sugar 5.8, Protein 40.7
CHICKEN AND BANANA CURRY
Provided by Food Network
Categories main-dish
Time P1DT1h25m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the marinade: Combine the yogurt, cilantro, ginger, garlic and some salt and pepper in a food processor. Blend until smooth. Pour the marinade into a large resealable bag. Rinse and pat dry the chicken and place in the bag with marinade. Mix around and refrigerate for 24 hours.
- For the chicken: Add the almonds to a pan over medium-high heat. Keep stirring until the nuts become golden in color, 7 to 10 minutes. Once they toast, remove from the pan and set aside.
- Heat the olive oil in a large frying pan over medium heat. Add the garlic and saute for until golden, 2 minutes. Throw in the onions and saute for 8 more minutes. Remove the onions and set aside, reserving the oil.
- Wipe down the marinated chicken and cut into bite-size pieces. Pour the flour on a plate and mix in a big pinch of salt and freshly cracked pepper. Toss the chicken pieces in the flour to lightly coat. Fry the chicken over medium heat in the same pan and oil as you cooked the onions, until golden brown on all sides, about 10 minutes. Set aside.
- For the curry sauce: Heat a small pan over medium heat. Add the hot curry powder and stir often until fragrant about 30 seconds. Heat a large saucepan over medium heat. Add 1 1/2 cups water, the toasted curry spice, raisins, chutney, brown sugar, turmeric, lemon juice and the toasted almonds. Stir and bring to a simmer.
- Whisk together the stock and flour in a measuring cup to make a thickener, and then pass through a sieve to remove any flour chunks.
- Add the thickener to the curry sauce and mix well. Turn the heat down to medium-low and add the sauteed onions and garlic, the crisped chicken and salt and pepper to taste. Cook for 30 minutes.
- Ladle some chicken curry onto a plate and serve with sliced ripe bananas and sweet shredded coconut.
HOT CHICKEN WINGS (VERY HOT)
It took us a long time to find the perfect hot sauce for our chicken wings but everyone loves these in our family, even the kids!
Provided by AngelMom
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Prepare the chicken wings by by splitting them in half at the knuckle.
- Fill the deep fryer with peanut oil (It is best to do this outside because it can get messy).
- Let the oil heat up.
- Once the oil is hot, put the chicken wings in the basket and lower them in.
- The wings should be cooked long enough to be crispy on the outside but not too long so as to make them overcooked on the inside.
- Once the wings are done, put the bottle of red hot sauce in a large freezer bag and shake the wings in the sauce.
- That's all there is to it.
- This is a great weekend dish.
- Either a snack or you can add some side dishes to make it a dinner.
- This is better than any restaurant's hot wings!
FRAGRANT SPICED CHICKEN WITH BANANA SAMBAL
This spicy Asian-inspired dish is flavoured with coriander, cumin, turmeric, almonds and cardamom. Serve with a cooling chopped salad
Provided by Sara Buenfeld
Categories Main course
Time 1h
Number Of Ingredients 18
Steps:
- Put the onions in a food processor with the garlic and ginger. Blitz until it is as smooth as possible, then pour in half the stock and blitz again.
- Heat a large non-stick pan, sprinkle in the spices and toast for 1 min. Pour in the onion mixture, the remaining stock and all but ½ tsp of the chopped chilli. Add the almonds and tomato purée, and stir well. Simmer for 35 mins until completely soft, stirring every now and then and adding a little water if the mixture starts to catch on the bottom of the pan.
- Add the chicken and half the fresh coriander. Heat very gently for 10 mins to cook the chicken through. Mix all the sambal ingredients with the remaining coriander and chilli, and heat the rice following pack instructions. Serve the chicken and sambal with the brown rice.
Nutrition Facts : Calories 410 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.2 milligram of sodium
CHICKEN WITH BANANA CURRY
While surfing the net, saw this one day, Made it next night, was MORE than OK! When hubby asks "Can you make this again?" You KNOW you have a keeper when he follows up with "When?"
Provided by mickeydownunder
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- HEAT oven to 450 degrees.
- MIX in blender - Bananas, Curry Powder, Corainder, Mustard, Butter, Lime Juice, Lime Zest, Salt, Pepper, Parsley and 1/4 cup water.
- DICE chicken and place in a roasting pan.
- MAKE several cuts throughtout each piece of the chicken. NOTE: Can just put in whole breasts not diced.
- POUR sauce over chicken.
- NOTE: I made several more cuts into the chicken to make sure sauce gets inches.
- ROAST in over for about 20 - 25 minutes on lower part of the oven.
- REMOVE pan from oven and REMOVE chicken (make sure is cooked).
- PLACE pan over moderare heat on stovetop and WHISK in remaining 1/2 cup water.
- WHISK until sauce is smooth and heated through.
- NOTE: Can add more water if you like sauce thinner.
- GARNISH with fresh coriander.
- ENJOY!
Nutrition Facts : Calories 333.5, Fat 19.7, SaturatedFat 8.5, Cholesterol 92.5, Sodium 730.3, Carbohydrate 16.6, Fiber 3.1, Sugar 7.4, Protein 24.1
KOREAN HOT WINGS
Finger-licking good, Korean-style hot wings made easy and simple. The sauce can be made up to two weeks ahead of time; flavor will intensify.
Provided by G Chef
Categories Appetizers and Snacks Spicy
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Stir soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chile-garlic sauce, pepper, sesame oil, and ginger together in a saucepan; bring to a boil.
- Whisk cornstarch and water together in a small bowl; stir into the sauce. Remove from heat and set aside to cool and thicken.
- Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
- Season chicken wings with lemon-pepper seasoning.
- Fry chicken wings in batches of 6 to 8 at a time in hot oil until no longer pink at the bone and the juices run clear, 6 to 8 minutes per batch. An instant-read thermometer inserted into the meatiest part of the wing, near the bone, should read 165 degrees F (74 degrees C).
- Put cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 39.1 g, Cholesterol 63.6 mg, Fat 22.5 g, Fiber 0.8 g, Protein 25.5 g, SaturatedFat 3.9 g, Sodium 2260.4 mg, Sugar 31.9 g
BOMBAY CHICKEN WINGS
I've used this recipe for years. Everyone who tries it loves it! For best flavor, marinate several hours.
Provided by Musher
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Combine chicken wings, vegetable oil, soy sauce, green onion, garlic, curry powder, turmeric, and black pepper in a resealable plastic bag. Squeeze out the air, seal bag, and refrigerate at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread chicken wings into a large baking dish.
- Bake in the preheated oven until wings are browned, about 25 minutes.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 1.2 g, Cholesterol 78.2 mg, Fat 12.1 g, Fiber 0.3 g, Protein 28.5 g, SaturatedFat 2.7 g, Sodium 386 mg, Sugar 0.2 g
HOT HOT HOT CHICKEN WINGS
These certainly turn out spicy - be sure to warn any guests! I love the ease of chicken wings, and had these at a recent bbq. Be sure to serve with blue cheese dressing, or sour cream for those who find them a bit hot. There are a few ingredients listed, so if you enjoy these it's a great idea to combine all the dry spices in larger amounts then just add the lime rind and garlic when you want to make them again, and you're all set. (prep time is marinating time.)
Provided by Sarah
Categories Chicken
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut off wing tips and discard.
- Combine all ingredients, except wings, in a small bowl and mix to combine.
- Add chicken to a large zip lock bag and pour in marinade. Use fingers outside bag to ensure chicken wings are all coated with mixture.
- Marinade overnight, if time, or for a few hours.
- Cook wings on bbq over medium heat, until browned on both sides and nice and tender.
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