Fruity curry rice pan with banana and yogurt

Ingredients for 4 servings:

• 3 cup(s) rice, cooked (preferably basmati or jasmine rice)
• 400 g chicken breast fillet, cut into cubes, alternatively turkey breast fillets
• 2 onions, roughly chopped
• 2 tbsp clarified butter
• 3 tbsp, leveled curry powder
• 250 ml chicken broth
• 2 bananas, fully ripe
• 400 g natural yogurt
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

quick to make and very tasty

Sear the chicken breast cubes in clarified butter in a large pan. When the meat is nice and crispy, add the roughly chopped onions and sauté until translucent (cover the pan if necessary). Sprinkle with the curry powder and toast slightly, then deglaze with the chicken stock. Meanwhile, mash the bananas with a fork, add them, and stir to combine. Then add the yogurt and simmer over low heat for about 5 minutes (cover the pan if necessary). Add the cooked rice and heat thoroughly, adding a little more chicken stock if desired. Season to taste with salt and pepper. For a more complex dish, you can add ginger, turmeric, ground coriander, and paprika/chili in addition to the curry powder. This also works with freshly cooked rice as a side dish (instead of cooked rice in the pan).