Chicken curry with bananas

Ingredients for 4 servings:

• 4 chicken fillets
• salt and pepper
• 3 tbsp oil
• 20 g flour
• 1 tbsp curry powder
• 20 g butter or margarine
• 6 tbsp white wine
• 1 tbsp lemon juice
• ⅛ liter chicken broth
• ⅛ liter whipped cream or Rama Cremefine
• n. B. sugar
• 4 bananas
• 1 bunch chives, cut into rolls

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

in the Ultra Plus

Season the chicken fillets with salt and pepper. Brown them on both sides in hot oil, then remove and melt the butter. Add the flour and curry powder and sauté in the fat. Deglaze with white wine and lemon juice, then add the chicken stock and cream. Season with salt, pepper, and sugar. Cook uncovered for about 3 minutes. Peel and slice 3 bananas. Place them in the 3-liter Ultra Plus container along with the meat. Peel 1 banana, quarter it lengthwise, and place it on top. Cover with the sauce. Bake in a preheated oven at 220°C for about 30 minutes. Sprinkle with chives and serve. Basmati rice goes wonderfully with this dish.