Chicken curry with mango and banana

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 2 large onions
• 2 garlic cloves
• 1 large mango(s)
• 3 bananas
• 1 cup sour cream
• 1 cup crème fraîche
• 150 ml coconut milk
• curry powder
• Paprika powder, hot
• salt and pepper
• 2 cup(s) rice (wild rice)
• 1 large onion(s)
• 3 garlic cloves
• n. B. water
• Oil, for frying

Instructions

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

Dice the chicken breast fillet, onions, and garlic cloves and fry them in a little oil. Remove from the pan and set aside. Peel the bananas and mango, cut them into pieces, and fry them as well. Add the meat back in and stir briefly. Deglaze with cream, crème fraîche, and coconut milk (if you prefer a more saucey dish, use more coconut milk) and simmer for about 10 minutes over medium heat. Season well with curry powder until a nice yellow color develops. Season with paprika, salt, and pepper to taste. For the rice, finely dice the onion and garlic cloves and fry them in a pan with the rice and a little curry powder until it begins to smell faintly of popcorn (stirring well so nothing burns!). Then add water until it is about 1.5 finger-widths above the rice. Let everything cook for about 15 minutes, until the water is absorbed, stirring occasionally. Serve with the chicken curry.