Tamarillo Chicken Curry on Roasted Plantains
Serves 4 (yields about 2 cups sauce)
Prep Time: 20 minutes
Cook Time: 40 minutes
2 very ripe (black) plantains
5 tamarillos, peeled and chopped (peel by submersing in boiling water for 3 minutes)
1 apple, peeled, seeded and chopped
1 small papaya, peeled, seeded and chopped
1 white onion, chopped
2 teaspoons each: fresh ginger and curry powder
1/4 cup each: packed brown sugar and apple cider vinegar
4 skinless, boneless chicken breasts
Preheat oven to 400. Slit the skin of the plantains with a sharp knife, but do not peel. Place on a baking sheet. Roast for 40 minutes at 400.
In the meantime, combine tamarillos with the next 7 ingredients in a large saucepan over medium-high heat. Bring to a boil. Cover, reduce heat to low and simmer for 15 minutes, stirring occasionally.
Coat a large nonstick skillet with cooking spray and bring to medium-high heat. Brown chicken breasts, 4 minutes per side. Pour cooked tamarillo mixture over chicken. Reduce heat to low and cover. Simmer for 20 minutes.
Remove plantains from oven and cut in half. Discard skins. Place 1/2 a plantain on each plate, then slice in half lengthwise. Place a chicken breast on each plantain serving, topping with extra sauce (about 1/2 cup sauce per serving).