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IGUANA GOLD ISLAND PEPPER SAUCE
Banana Island Chicken Curry
• 2 Tbls. butter
• 1 chicken cut into pieces
• 2 diced onions (skins reserved)
• 3 ripe bananas mashed
• 1 can coconut milk
• 2 cups chicken stock
• 2 Tbls. curry powder
• 1 Tbls. flour
• 3 Tbls. Iguana Gold Island Pepper Sauce
• Salt to taste
• 1/2 cup chopped unsalted peanuts
• 1/2 cup Muscat raisins mango chutney
Use back, wings and giblets (except liver) and onion skins to make chicken stock. Start with 1 quart of water and reduce by half.
In a large skillet, slowly cook chicken pieces in butter until nicely browned. Remove chicken. Pour off all but two tablespoons of chicken fat. Add diced onion. Cook until transparent. Sprinkle in curry powder and flour being careful not to make lumps. Cook 2 minutes. (This releases the curry flavor.)
Whisk in chicken stock and coconut milk. Bring to a boil, stirring constantly. Cook two minutes. Whisk in bananas and Iguana Gold, then return chicken to pan. Reduce to a simmer and continue cooking for one hour until chicken is just falling from the bone and sauce is reduced by a third.
Serve over basmati rice garnished with peanuts, raisins and accompanied by a dollop or two of mango chutney.
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 Copyright © 2004-2006 Sparky Boy Enterprises. All rights reserved.
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