This is something my mom came up with many years ago, after finding Jufran Banana Sauce at the store, and not really knowing what to do with it. We did use it like you would tomato ketchup, then she had the idea to slather it on chicken, along with some Lingham’s garlic hot sauce, lime juice and cilantro. Once she put in too much hot sauce and added coconut milk to mellow it, and chicken euphoria was born. Karen came up with the name.
It is difficult to give exact measurements, my mom and I are the sort of cooks who add a little of this, a splash of that, but that is the sort of cooking that makes sense if you’re doing it everyday. Anyway, it’s easy enough to give it a taste and adjust accordingly. We sometimes make extra sauce because it is so delicious over rice.
You’ll need a few skinless, boneless chicken breasts, let’s say four to serve 4-6 people. Pound them flat and cut into thirds, or quarter them if they are big. Alternately you could use chicken tenders.
1 large Jafran Banana Sauce (not the hot one, unless you like things very spicy)
Lingham’s garlic hot sauce, to taste
1 14 oz. can coconut milk
1 bunch cilantro
a few limes
jasmine rice & a green vegetable
While your rice cooks, pound out your chicken, season well with garlic salt. Heat a large pan on medium high heat, add a pat of butter and some chopped garlic. As soon as the garlic is fragrant add the chicken.
Once the chicken has browned flip it over. Give the second side a moment to brown, then add a full bottle of banana sauce. Stir it well and add hot sauce to taste, start with a tablespoon or so. Stir again and add a few tablespoons of chopped cilantro stems and leaves, and the juice of a lime. Finally, pour in the coconut milk. Give it a stir.
Now let this bubble away, the sauce will thicken slightly and the chicken will cook through. Meanwhile make your green vegetable, we like sugar snap peas or snow peas with it. Cut up an extra lime to serve on the side. Once everything is ready, give your sauce a taste and decide if it needs any more hot sauce, lime or salt. When you’re happy, sprinkle on some cilantro leaves and dig in.