Curry Chicken with Banana

Cook the long grain rice in water with the halved onion according to the instructions on the package. Cut the bananas in half and slice them lengthwise again. Roll them in flour and fry them in half of the butter on both sides, then keep them warm. Season the chicken breasts with salt, turn them in flour to the other side and fry them in the rest of the butter. Pour the chicken broth over the fried chicken breasts and add the curry. Season with grated nutmeg and galangal, simmer on low heat for 10 min. Remove the chicken breasts and keep warm, add slivered almonds and washed raisins.

Stir some flour with the milk and add to the sauce, simmer 2 min on low heat. Next mix in sour cream, add chicken breasts again to sauce. Arrange 1 chicken breast with a scoop of long grain rice and sauce and 3 pieces of banana on plates.

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