Sweet and Spicy Curry Chicken Breasts

Ingredients

• butter (for frying)
• Salt
• Pepper
• 2 large bananas
• flour
• 1 egg
• 6 coconut flakes
• 250 ml plant oil
• 200 ml curry sauce
• 2 Apricots
• cocktail cherries
• mint
• Curry sauce
• 4 butter
• 3 flour
• 0.5 l coconut milk
• Salt
• white pepper
• 1 curry powder
• 1 apple sauce
• 2 sweet heavy cream

Instructions

1. 1.

   Season the chicken breasts with salt and pepper, then fry each side in hot butter for 4–5 minutes. Peel and halve the bananas lengthwise, dredge them in flour and beaten egg, then coat with coconut flakes. Fry in oil over medium heat until golden, letting excess drip on paper towels.

2. 2.

   Boil the apricots, peel, halve, remove pits, and sauté the halves in butter; prepare the curry sauce as indicated below.

3. 3.

   Arrange all ingredients atop the chicken breasts, sprinkle with coconut flakes, and garnish with cocktail cherries and mint leaves.

4. 4.

   Melt butter in a pot over medium heat. Whisk in flour and cook until lightly browned. Gradually stir in coconut milk. Beat the sauce vigorously with a whisk, simmer gently for 20 minutes while stirring occasionally, then season with curry powder, apple sauce, salt, pepper, and heavy cream.