Chicken Curry with Peas and Rice

Cut the chicken breasts into 2 cm (approximately 3/4-inch) cubes. Season with salt and pepper. Peel and finely dice the onion.

Heat 1 tablespoon oil in a saucepan. Add half of the diced onion and sauté until translucent. Pour in plenty of cold water, then add 1/2 teaspoon salt and bring to a boil. Once boiling, add in rice, then cover and cook on low for about 25 minutes, until all the water is absorbed by the rice.

Brown the chicken in a skillet in hot oil. Add remaining diced onion and curry powder, saute lightly then deglaze with cream and stock. Simmer over low heat, add frozen peas, and cook for another 10 minutes.

Rinse and finely chop approximately 1/3 of the chives. Peel the banana, mash with a fork until smooth and stir into chicken mixture. Mix in chopped chives and creme fraiche and bring to a boil again. Season with salt and pepper.