Summary

Ingredients

• 400 g chicken breast fillet (s), or turkey breast
• 1 can peach (s), catch the juice
• 4 banana (s)
• 1 piece (s) ginger root, about the size a walnut
• 1 can coconut milk
• 1 tablespoon mango chutney
• Curry powder
• salt and pepper
• 1 tablespoon margarine

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Instructions

1. Cut the meat into bite-sized pieces, dice peaches and slice the bananas. Dice the ginger very finely.
2. Sear the meat well in a coated pan, then sprinkle with plenty of curry powder and let it roast briefly, add the peaches and half of the bananas and mix in the ginger. Let everything simmer for about 5 minutes over medium heat while stirring. Deglaze with coconut milk and a little peach juice, simmer for another 5 minutes.
3. Now stir in 1 tablespoon mango chutney (more if you like) and bring to the boil until the sauce is well thickened. Season to taste with salt and pepper and, if necessary, a little more curry.
4. Just before serving, fold in the remaining bananas.
5. Tastes best with basmati rice.