1 chicken breast, 750g
1 mango
1 banana
Half a teaspoon of curry powder
A pinch of cumin
A pinch of salt
For brushing
1 and 1/2 teaspoons of honey
Half a teaspoon of curry powder
To serve with
2 bananas
25g of butter or margarine
1 chicken breast, 750g
1 mango
1 banana
Half a teaspoon of curry powder
A pinch of cumin
A pinch of salt
For brushing
1 and 1/2 teaspoons of honey
Half a teaspoon of curry powder
To serve with
2 bananas
25g of butter or margarine
Clean, wash the chicken, and pat it dry with paper towels
Next, prepare the filling: preheat the oven to moderate temperature (170°C)
Peel the mango, remove the seeds, and cut into thin slices
Peel the banana and cut into thin slices
Mix the fruits with curry powder and cumin
Season the chicken inside and out, and fill with the fruit mixture
Tie the legs and wings with kitchen twine
Grease a piece of aluminum foil with oil and wrap the chicken loosely
Place the chicken in a baking dish and bake for approximately 60 minutes
About 15 minutes before removing from the oven, open the aluminum foil and brush the chicken well with honey mixed with curry powder
Once done, remove the chicken from the aluminum foil, untie the kitchen twine, and remove the filling
Cut the chicken into pieces and arrange on a warmed platter along with the filling
Serve with the accompaniment prepared as follows: peel the bananas and cut them in half lengthwise, then reserve
Melt the butter or margarine, combining a little of the chicken broth from the baking dish, and add the bananas, frying them on both sides
Arrange them alongside the filling on the platter, serving 4 portions
