Banana Curry

Rinse thawed chicken legs and pat dry. Salt, season with bell pepper, season with paprika and turn in flour to the other side. Heat plenty of oil in a frying pan and roast chicken legs for 25 min. Keep warm.

Cook long grain rice in boiling hot salted water for 18 min, drain and rinse. Heat drained long grain rice in melted butter. Peel bananas, mash two with a fork and mix into the long grain rice. Season with a tiny bit of curry. Stir a tablespoon of curry and a tablespoon of flour into the drippings from the chicken, sizzle lightly, add two cups of beef broth and bring to a boil. Season with sour salt, sugar, whipped cream and pepper. Roast the drained mushrooms and the peeled bananas in butter. Pour the curried rice onto a plate and place the chicken legs on top. Garnish the plate with roasted cherries, mushrooms, bananas and washed, drained lettuce leaves. Serve curry sauce separately.

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