Banana curry with chicken strips

Ingredients for 2 servings:

• 400 g chicken (-shredded)
• 1 banana(s)
• 200 ml cream
• 2 tsp mango chutney
• 200 ml water
• some vegetable broth, instant
• ½ onion(s)
• 1 handful of cashew nuts
• curry powder
• salt and pepper
• oil
• 2 bags of rice
• Water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the boil-in-the-bag rice according to the package instructions. At the same time, dice half the onion, slice the banana, and cut half the cashews into smaller pieces. Then, brown the meat in the pan over medium heat. As soon as the meat starts to release its liquid, add the onions. Fry both together briefly and season with salt and pepper. Then add the cream, water, mango chutney, curry powder, and, if desired, the stock powder. Simmer everything on low heat for a few minutes. Just before the rice is ready, add the banana slices and cashews to the pan, mix well, and simmer for another minute. Drain the rice and remove the boil-in-the-bag. Serve the rice and shredded meat on plates and garnish with the remaining cashews.