Chicken curry with rice and cashews

Ingredients for 4 servings:

• 2 onions
• 2 garlic cloves
• 200 ml chicken broth
• 300 ml coconut milk
• 2 tbsp crème fraîche
• 1 large red chili pepper(s)
• 50 g cashew nuts, unsalted
• 100 g carrot(s)
• 200 g chicken breast fillet(s)
• 1 tsp paprika powder, sweet
• 1 small banana(s)
• 2 tsp curry paste, yellow
• ½ small lemon(s)
• salt and pepper
• 2 bags of basmati rice
• salt water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Halve and slice the onions. Finely dice the remaining vegetables and garlic. Cut the chicken into pieces and sear in a wok with oil. Remove the meat and place it on a plate or board. Season the meat with salt and set aside. Fry the curry paste in the remaining fat for about a minute. Add the vegetables and fry for another 3 minutes. Meanwhile, peel the banana and mash it with a fork. Then add the banana to the wok. Deglaze everything with the stock and simmer for about 5 minutes over low heat. Meanwhile, chop the cashews. If you like, you can roast them in a separate pan without oil. Cut the chili pepper into small rings and remove the seeds. Stir them into the vegetables along with the coconut milk, crème fraîche, and cashews. Simmer everything for 10 minutes. Finally, add a little salt, pepper, and paprika to taste. If it’s not spicy enough, add some chili. If you prefer a fruitier flavor, you can add pineapple chunks towards the end. If you don’t like fruity flavors, you can replace the banana and pineapple with broccoli, bell peppers, or other vegetables. Meanwhile, cook the basmati rice in salted water according to the package instructions. Serve as a side dish to the curry.