Chicken Curry With Bananas

Preparation:

Preparation: Cut the chicken into 12 pieces of uniform size, place them in a bowl and sprinkle them with a large pinch of salt, the paprika, the finely chopped garlic and a few drops of soybean oil. Let the meat marinate for about half an hour. Heat a spoonful of lard in the wok and fry the chopped onion in it, then put the chicken pieces, well drained of the marinade, into the pan and brown them on high heat on all sides. Add the spices (ginger, turmeric, coriander, chilli pepper, cumin, curry leaves) and the chicken broth and cook over moderate heat for 25-30 minutes. When finished, remove the meat from the wok and keep it warm. Heat the rest of the lard in the wok and brown the bananas briefly, peel and cut in half lengthwise. Add the chicken pieces to the fruit, heat everything up and serve with steamed rice. --- ADVICE. This delicious chicken dish originates from Sri Lanka, where it is called ''Kukul mas curry''. In the original version it is very spicy, probably too much for us Westerners, unaccustomed to the massive use of chili peppers. To make it less ''burning'' you can remove the seeds from the peppers, before reducing them to powder, and possibly sprinkle the preparation with grated coconut. The characteristic of the dish is the use of ''curry leaves'', a spice which is almost impossible to find in Europe and which gives the chicken a particular flavour. However, even without the ''curry leaves'' the dish will be tasty and pleasantly exotic.