Chicken curry with banana

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• 4 stalk(s) spring onion(s)
• 1 red bell pepper
• 5 small carrots
• 1 banana(s), regular size
• 4 tbsp curry powder
• 1 tbsp oil
• 300 ml chicken broth
• 1 tbsp yellow curry paste
• 1 pinch(s) of sugar

Instructions

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

Cut the chicken breast fillet into small strips or cubes and fry in a pan with oil. The oil should be nice and hot so the meat doesn’t lose too much water. Sprinkle 3 tablespoons of curry powder over the chicken and fry briefly. Finely chop the spring onions, carrots, and bell peppers, add them, season with salt and pepper, and simmer for about 5 minutes with the lid closed, stirring occasionally. Pour the stock into the pan and bring to a boil. Now add the curry paste, stir everything, and simmer for another 5 minutes. Mash the banana with a fork and stir in 1 tablespoon of curry powder. If the banana is still very fresh and hard, stir in a teaspoon of milk if desired. Add the banana puree to the pan and stir. If necessary, thicken with a little flour, stirring constantly. Stir in the pinch of sugar and remove from the heat. Best served with basmati rice.