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. Slice banana and coat slices with honey. Drain pineapple in a colander and reserve the juice. Peel mango, cut the flesh away from the stone in slices, then dice the flesh into cubes.
2. Cut chicken breasts into roughly 1 cm strips.
3. Heat sesame oil in a large pan over medium-high heat. Fry chicken strips until golden and cooked through to 74°C (165°F), about 8-10 minutes. Remove and set aside.
4. In a separate pot, combine basmati rice with 375 ml water. Bring to boil over medium heat, cover, reduce to low heat, and cook until water is absorbed, about 15-18 minutes.
5. In the same large pan over medium heat, cook banana slices for 2-3 minutes until honey turns golden brown. Remove banana slices.
6. Add pineapple to the pan and fry for 1-2 minutes. Deglaze with 100 ml water or reserved pineapple juice. Add mango cubes and desiccated coconut.
7. Chop chilli pepper and add to the pan. Stir in 3-4 teaspoons curry powder and bring to a boil over medium heat for 1 minute. Remove from heat.
8. Stir in cream and let rest for 2 minutes to thicken slightly. Season with salt and pepper.
9. Return cooked chicken and banana slices to the pan and stir gently to combine. Serve over warm rice.