Chicken and banana curry with rice

Ingredients for 4 servings:

• 1 cup basmati rice, approx. 250 g
• 2 cups water
• 1 tsp salt
• 1 tbsp oil
• 1 m.-sized onion(s)
• 600 g chicken or turkey, diced
• 1 tbsp, heaped flour
• 1 tbsp curry powder
• 250 ml water
• 1 stock cube
• 200 ml cream
• e.g. salt and pepper
• Garlic
• 2 large bananas, cut into 0.5 cm thick slices
• 1 tbsp butter
• 1 tbsp honey

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

quick, easy and delicious

Place the rice in a pot with the water and salt and simmer until the water has evaporated or the rice is tender. Or, like me, cook the rice in a Tupperware rice cooker in the microwave (4 minutes at 900W and 5 minutes at 600W, then let stand for a moment). Cut the banana into 0.5cm thick slices, add to a pan with the butter, heat until lightly browned, then turn off the stove. Add honey. Place on a separate plate. Finely dice the onion and cut the meat into bite-sized pieces. Lightly fry the onions first, then the meat. Sprinkle the flour and curry powder over the rice, mix everything briefly, and add the 250ml water (it will thicken slightly). Add the stock cube, cream, salt, pepper, and the prepared bananas. Reduce the liquid a little further, if necessary. Serve with the rice. Tips: You can also use 125 ml water and 400 ml 90% coconut milk instead of the 250 ml water and 200 ml cream. You can also add a few frozen peas, etc.