- 2 chicken cutlets
- 200 g banana plantain (about 1 banana)
- 10 cl of coconut milk (here from our partner AYAM)
- 1/2 tablespoon Madras curry
- Some coriander leaves
- Salt pepper
1 In a large saucepan (bouquet of water broth).
2 Cut both edges of the banana and shear the skin along the entire length. When the water sludge, salt, place the banana with the skin and cook it for about ten minutes.
3 To check the cooking, prick the tip of a knife, after it is up to you to play for cooking.
4 In a frying pan, heat a little coconut oil. Sauté the chicken cutlets about ten minutes and then remove them from the heat.
5 For the coconut milk in the frying pan, add the curry, salt and pepper and let me on a low heat for a few minutes. Meanwhile, remove the banana, remove the skin and cut into slices