Mango-Banana Chicken

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• 2 plantains, ripe
• 1 mango(s)
• 1 small red chili pepper(s)
• 1 clove(s) garlic
• 2 small onions
• 1 small bunch of chives
• 1 dashes fish sauce
• 250 ml coconut milk
• 1 pinch(s) of pepper
• 1 pinch(s) garam masala
• 1 pinch(s) curry powder
• 2 kaffir lime leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the chicken breast into small pieces. Peel the plantains and cut into thin slices. Peel the mango and cut into small pieces. Thinly slice the chili, roughly chop the garlic, finely dice the onions, and finely chop the chives. Fry the chicken in a pan with a little oil until golden brown, seasoning with a little fish sauce shortly before the end of cooking. Remove from the pan and set aside. Sauté the onions in fresh oil until translucent, add the garlic, plantains, and mango, and fry until the bananas have taken on color. Then purée everything with a hand blender. Add more or fewer pieces to suit your taste. Gradually stir in the coconut milk, add the chili and lemon leaves. Add the reserved chicken and season with curry, fish sauce, and garam masala. Simmer on low heat for another 10 minutes. Garnish with the chives. This goes well with rice and papaya salad.