Summary

Ingredients

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

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Instructions

1. Halve the onions, cut into slices. Finely dice the remaining vegetables and garlic. Cut the chicken into pieces and sauté with OIL in the wok. Remove the meat again and place it on a plate or board. Salt the meat and set aside.
2. Fry the curry paste in the remaining fat for about a minute. Add the vegetables and cook for another 3 minutes. In the meantime, remove the peel from the banana and mash it with a fork. Then add the banana to the wok. Deglaze everything with the broth and cook on a low flame for about 5 minutes.
3. In the meantime, grind the cashews into small pieces. If you want, you can roast them in an extra pan without oil. Cut the chilli pepper into small rings and core. Stir these together with the coconut milk, crème fraîche and cashew nuts into the vegetables.
4. Let everything stew for 10 minutes. At the end, add a little salt and pepper and add paprika powder to taste. If it isn`t spicy enough, add some chilli.
5. If you like fruity, you can add pieces of pineapple towards the end. If you don`t like it fruity, you can replace the banana and pineapple with broccoli, paprika or other vegetables.
6. In the meantime, cook the basmati rice in salted water according to the instructions on the packet. Serve as a side dish to the curry.