Summary

Ingredients

• 300 g chicken breast fillet (s)
• 4 spring onion (s)
• 1 red pepper
• 5 small carrot (s)
• 1 banana (s), normal size
• 4 tablespoon curry powder
• 1 tablespoon oil
• 300 ml chicken broth
• 1 tablespoon curry paste, yellow
• 1 pinch (s) sugar

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Instructions

1. Cut the chicken breast fillet into small strips or cubes and fry in a saucepan with oil. The oil should be nice and hot so that the meat doesn`t lose too much water. Sprinkle 3 tablespoons of curry powder over the chicken and roast them briefly.
2. Chop the spring onions, carrots and peppers into small pieces, add, season with salt and pepper and let simmer for about 5 minutes with the lid closed, stirring occasionally. Pour the stock into the saucepan and bring to the boil. Now add the curry paste, stir everything and let simmer for another 5 minutes.
3. Process the banana into puree with a fork and stir in 1 tablespoon curry powder. If the banana is still very fresh and hard, stir in a teaspoon of milk. Add the banana puree to the pot and stir. If necessary, thicken as much as desired with a little flour while stirring constantly. Stir in the pinch of sugar and remove from the heat.
4. Best served with basmati rice.