Summary

Ingredients

• 100 g butter
• 2 tablespoon sugar, brown
• 3 banana (s), ripe, cut into pieces
• 3 stalks celery, roughly chopped
• 2 onion (s), medium-sized, roughly chopped
• 1 liter chicken broth
• Curry, mild
• 3 cm ginger, freshly grated
• 6 small chicken breast fillet (s) (inner fillets)
• salt
• Black pepper from the mill
• olive oil
• 150 g nuts (wasabin nuts), relatively finely chopped

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Instructions

1. Slowly cook the bananas in butter and sugar until soft.
2. Stew the celery and onions in a separate saucepan, add the soft-boiled bananas and deglaze with the broth. Puree the soup with the hand blender and season with curry and ginger. Let simmer for about 30 minutes.
3. Season the chicken fillets with salt and pepper and put on skewers, turn in the oil and bread with the chopped wasabi nuts.
4. Fry the skewers in olive oil over medium heat for about 3 minutes on each side and serve with the soup.
5. Tips: the skewers can also be kept warm in the oven at 60 - 80 ° or fried, if necessary use the grill function.
6. Instead of chicken mini fillets, you can also cut chicken breast schnitzel into slices or slices
7. If you like the soup a little hotter, you can also use hot curry.
8. Without soup, the skewers can also be served as finger food.