Chicken with Banana-Curry Sauce

Serves 4
Prep time: 7 minutes, Cooking Time: 40 minutes

2 medium bananas, sliced
3/4 cup water
1/3 cup low-fat plain yogurt
1 Tbsp curry powder
2 tsp canola oil
1/2 tsp salt
1/4 tsp black pepper, freshly ground
2 chicken breast halves (boneless & skinless)

1. Preheat the oven to 425°F. Spray a roasting pan with nonstick spray. Puree the bananas, 1⁄4 cup of the water, the yogurt, curry powder, oil, salt, and pepper in a food processor or blender.

2. Place the chicken in the roasting pan. Pour the curry mixture over the chicken. Roast until done, 30–35 minutes. Transfer the chicken to a platter; cover loosely with foil and keep warm.

3. Transfer the curry sauce into a small saucepan and heat over medium heat. Whisk in the remaining 1⁄2 cup water. Simmer, until heated through. Serve with the chicken.

Served with basmati rice and sugar snap peas.

Results: I know, I know...it sounds so weird, right? But this was so easy to make and actually pretty good. The banana flavor was a little over-powering of the curry, but I can't figure out what to tweak. Next time, I think I'll only use one banana and maybe add some cumin, coriander or cardamon to add a bit more curry flavor. Overall, everyone liked it, except for Steven. Henry ate all of his and said "mmmmmmm! Deee-licious!"

Recipe from Weight Watchers