Chicken curry with banana and rice noodles

Ingredients for 2 servings:

• 2 chicken breast fillets
• 2 shallots
• 2 bananas, ripe
• 1 piece(s) ginger
• 1 chili pepper(s)
• 1 cup crème fraîche
• 1 tbsp, heaped curry powder
• 1 clove(s) garlic
• 2 tbsp, heaped coconut flakes
• 1 tbsp, clarified butter
• 125 g rice noodles
• salt and pepper
• 1 tsp lemon juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel and finely chop the shallots. Cut the chicken breast into finger-width strips. Peel the bananas and slice them into thick slices. Finely chop the ginger and chili pepper. Cook the rice noodles according to the package instructions. Meanwhile, toast the coconut flakes in a pan without fat. Then mix them into the drained rice noodles at the end. Heat the clarified butter in a wide pan and fry the chicken strips. Add the onions, chili peppers, and ginger and sauté briefly. Add the banana slices to the meat, sprinkle with curry, and sauté. Season everything with salt and pepper. Add more curry if desired. Add the crème fraîche. If you like a lot of sauce, you can use two cups. Season with lemon juice. The sauce should have a creamy consistency. Mix the rice noodles with the coconut flakes and serve with the meat. Garnish with coriander if desired. 690 kcal per serving.