Roast chicken with banana curry sauce

Roast chicken with banana curry sauce

Total: 1 hr 15 Min. | Active: 20 Min.
gluten-free, Low Carb
Nutritional value / people: 455 kcal
, Fat: 34 g
, Carbohydrate: 8 g
, Protein: 30 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 chicken (approx. 1 kg)
2 tsp paprika
¾ tsp salt
a little pepper
1 tbsp clarified butter
2 sprigs rosemary


1 banana, very ripe
1 tsp lemon juice
1 tsp cane sugar
150 g crème fraîche
2 tsp coconut flakes
2 tsp mild curry powder
salt to taste
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How it's done


Rinse the chicken with cold water, inside and out, pat dry and place in the roasting pan. Mix the paprika, salt and pepper, rub well into the chicken, inside and out, and insert the rosemary into the chicken. Heat the clarified butter in a small pan and pour over the chicken.

Roast for approx. 55 mins. in the centre of an oven preheated to 200°C.


Using a fork, very finely mash the banana with the lemon juice and sugar. Add to crème fraîche, add coconut flakes, mix well and season. Serve the sauce with the chicken.

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