Many cultures use spices to give their foods a particular flavor but spices are also thought to have antioxidant or anti inflammatory properties and none more so than those of India: turmeric, coriander, cumin, and ginger to name a few.
I came across this Caribbean-inspired recipe from Food and Wine and decided to play around with it a bit to make it a little healthier and perhaps a bit easier. Don't be put off by the banana in the sauce, it gives it texture and a little bit of sweetness. Also, don't be afraid of the spices...they add flavor not heat!
Caribbean Curried Chicken
(serves 4)
Ingredients
4 small skinless boneless chicken breasts cubed
2 large ripe bananas (not overripe) sliced
2 tbsps curry powder
1 teaspoon turmeric
2 teaspoons ground coriander
zest and juice of 1 lime
2 tbsps light margarine
1 cup water
salt and pepper to taste
Splenda to taste
optional: raisins soaked in water for 10 minutes, drained canned pineapple in juice.
Preheat oven to 450 F.
Puree banana, juice, zest, margarine, spices and about 1/4 cup water in a blender or food processor.
Place chicken cubes in an oven safe dish and cover with the sauce.
Cook in the oven for about 25-30 minutes or until a thermometer in the chicken registers 160F or the juices run clear.
If you want to sweeten the sauce a little bit add some Splenda and/or the raisins and chopped pineapple pieces. A little of the pineapple juice will also thin the sauce if necessary.
Decorate with some chopped parsley before serving.....
Serve with brown rice and some salad.
No comments:
Post a Comment