This is an easy tasty recipe and can be varied to suit individual tastes. Add more curry powder if you like a stronger taste. You can also add 3/4 cup sultanas and an extra banana if desired. Serve with boiled rice. It is also nice with steamed spinach or silver beet.
Ingredients 500g chicken fillet cut into bite size pieces
3 medium size bananas, not too ripe
2 brown onions cut into wedges
2 grated apples
2 tablespoons butter or margarine
2 cups chicken stock
2 tablespoons plain flour
2 tablespoons lemon juice
2 tablespoons curry powder
1/2 teaspoon tumeric
freshly ground black pepper to taste
1/2 cup thickened cream
Melt 1 tablespoon of the margarine in a large frypan.
Cook cubed chicken for about 4 minutes.
Remove chicken from pan and set aside.
Add rest of margarine to pan.
When melted cook onion for 1 to 2 minutes.
Add flour and stir in.
Slowly add chicken stock, stirring continuously.
Add rest of ingredients except cream and bananas.
Cover pan and simmer for 10 minutes.
Add more stock after 5 minutes if necessary.
Simmer uncovered for an extra 5 minutes.
Gently stir in cream and bananas, heat for 3 minutes.