Caribbean Chicken Curry

Can you tell I like chicken? My husband is getting pretty sick of it, but I could eat it all the time. This recipe came to us from the newspaper back in 2004. My mother was away on business and I was trying out new recipes on my Dad and my husband. This one was a keeper.

Ingredients:
2 large bananas cut into pieces
2 tbsp curry powder
2 tsp ground coriander
1 tsp dry mustard
3 tbsp butter
grated zest of 1 lime (you grate with the small cheese holes the entire lime rind)
4 tsp lime juice
1 tsp salt
1/2 tsp fresh ground black pepper
3/4 cup water, more if needed
4 bone-in chicken breasts, skin removed
1 tbsp fresh chopped parsley (optional)

Directions:

Heat the oven to 450 F. 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 until the sauce is heated through, adding more water if you want a thinner sauce.

To serve immediately, arrange the chicken pieces on plates, pour the sauve over them and sprinkle with parsley. To make ahead, refrigerate the chicken and sauce together, covered. To serve, heat gently on medium low until the meat is warmed through. Sprinkle with Parsley.

I honestly thought when I tried this recipe that I would hate it, the ingredients just didn't make sense to me. It was DELICIOUS.

ETA: Oh - I found out where the recipe came from..."Quick From Scratch Chicken Cookbook"