| 1 | 3 tbs. |
| 2 | Curry powder 2 tbs. |
| 3 | Paprika 1 tbs. |
| 4 | Cayenne pepper 2 tbs. |
| 5 | Freshly cracked black pepper 3 tbs. |
| 6 | Ground cumin 2 tbs. |
| 7 | Powdered ginger 2 tbs. |
| 8 | Salt mix all the spices together well. |
| 9 | Rub this mixture over both sides of each chicken breast, cover, and refrigerate for 2 hours. |
| 10 | Over a medium fire, grill the chicken breasts skin side down for 7 to 8 minutes, until well browned and heavily crusted. |
| 11 | Turn them and grill an additional 10 minutes. |
| 12 | Check for doneness by nicking the largest breast at the fattest point: the meat should be fully opaque with no trace of red. |
| 13 | Remove the chicken from the grill. |
| 14 | Rub the banana halves with vegetable oil and place them on the grill flat side down. |
| 15 | Grill them for about 2 minutes, or until the flat sides are slightly golden in color. |
| 16 | Flip them and grill for an additional 2 minutes. |
| 17 | Remove the banana halves from the grill. |
| 18 | Mix the butter and molasses together and paint this over the bananas. |
| 19 | Serve the chicken breasts and the banana halves together, sprinkled with a little lime juice |
