This is the first recipe I attempted from scratch. Back in 2011 I was inspired to start being more creative in the kitchen by my then tandem partner or ‘pilot’ Fiona Duncan. I didn’t really know where to start so I ordered a couple of braille recipe books to read for inspiration and this one from Pan-cooked Chicken Dishes really caught my attention. I had never really come across anything quite like it and so really wanted to give it a go. I’ve made very few changes to the actual recipe, only adapting it a little to make it easier for me to make. I use chicken breast instead of chicken on the bone, and a couple of other little tweaks here and there, but the majority has stayed as is.
I was so pleased with how the first attempt went, that it quickly became one of my go to meals, especially in the early days. I would regularly make it when we had guests to stay to show it off and it was always well recieved. It gave me the confidence to carry on being more creative. I must admit I am proud of this one and when Neil listed it as his favourite meal in an ‘about him’ section for the 2014 Commonwealth Games, I inwardly gave myself a high-5.
Cooked banana takes on the texture of mashed potato in a way, but is much sweeter. In the Caribbean they would use plantain instead, but thats much harder to source in Britain. Its best to use harder, more unripe bananas as the riper ones make the sauce more runny. I’ve made this recipe with both tinned and fresh pineapple and either work fine, so just use whatever is easiest for you. Rice simmered in coconut milk gives the whole dish a more exotic feel and adds extra depth to the meal. I mean what can be more tropical than banana, pineapple and coconut? You just wouldn’t think to serve it with chicken. Give it a try and let me know your thoughts. I hope you like it as much as we do.