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Chicken in curry cream sauce with fried bananas

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Ingredients for 4 servings:

  • 800 g chicken breast fillet(s)
  • 200 ml cream
  • 250 ml chicken stock
  • e.g. butter
  • e.g. curry powder
  • e.g. salt and pepper
  • 1 pinch(s) of sugar
  • little sauce thickener, lighter, if needed
  • 4 bananas

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Cut the chicken breast fillets into small cubes. Heat the butter in a saucepan and fry the chicken for about 5 minutes. Dust with curry powder and gradually add the broth. Simmer everything for about 5-10 minutes, then add the cream. Add a pinch of sugar and bring to a boil. Stir in a little sauce thickener, if desired, and season with salt and pepper. Peel the bananas, halve them lengthwise, and fry them in butter. Serve with rice with almonds and raisins or spaetzle (noodles). A mixed salad also goes well with the dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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