Summary

Ingredients

• 400 g chicken breasts
• 1 banana (s)
• 1 mango (s), fresh
• 1 large can (s) pineapple, unsweetened
• 1 chilli pepper (s)
• 1 tablespoon honey
• 0.5 ½ cup desiccated coconut
• 250 ml cream, sweet
• 250 g basmati
• curry
• salt and pepper
• Oil (sesame)

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Instructions

1. I don`t know where I got the recipe from, but it has always been well received. Peel the banana, cut into slices and moisten with the honey. Drain the pineapple. Peel the mango and remove the stone in strips, then dice the pulp.
2. Cut the meat into small strips approx. 1 cm long and fry in a little oil in a large pan and keep warm. In the meantime, cook the rice in 1 1/2 times the amount of water according to the instructions.
3. Roast the banana slices in the pan until the honey turns golden brown. Take out the bananas and also fry the pineapple pieces and deglaze with 100 ml of water or the drained juice. Then add the mango cubes and desiccated coconut.
4. Chop the chilli pepper and add. Stir in 3-4 teaspoons of curry and bring to the boil briefly. Turn off the stove and stir in the cream and let it thicken. Season with salt and pepper and add the roasted bananas and roasted meat again.