Banana Curry Chutney with Roasted Chicken

Banana Curry Chutney with Roasted Chicken

60-75 minutes, 4 servings, 414 calories per serving gluten-free, dairy free.


Chutney Mix:

  • 4 ripe bananas
  • 1 tablespoon curry powder
  • 1 tablespoon coconut oil
  • 3 garlic cloves
  • 1 pinch sea salt
  • 1 pinch cayenne pepper

Roasted turkey or chicken breast:

  • 4 turkey or chicken breast
  • 2 tablespoons curry powder
  • 4 carrots
  • 2 large potatoes
  • Sea salt and cayenne pepper


  1. Pre heat the oven to 400F
  2. Chop the potatoes and carrots into large pieces and set aside.
  3. Pour the curry, salt, and cayenne on a plate and rub each meat piece in it. Lay the breast on a pan, add the chopped veggies in with the meat and pour ½ cup of water at the bottom. Cook in the oven for about 60-75 minutes.
  4. In the meantime, peel and chop the bananas and place them in a sauce pan.
  5. Chopped the garlic into thin pieces and add it to the banana. Add all the other spices from the chutney mix.
  6. Let it simmer for 15-20 minutes on low heat.
  7. Use this sweet and spicy chutney to serve with you roasted meat. Please note that you could also use it as a spread on bread and on veggie burgers for a vegan option.