For the Chicken Madras, cut the meat into bite-sized pieces and sear in hot oil in a wok. Remove the meat and keep warm.
Peel and finely chop the onion and garlic.
Peel the carrots and cut them into cubes.
Wash the chili pepper, remove the seeds and cut into fine strips.
Strain the pineapple from the can (reserving the juice) and cut into small pieces.
Roughly chop the cashews.
Sauté the onion and garlic in a wok, add the carrots.
Peel the banana, mash it with a fork and add it to the wok. Season with the madras curry powder curry and deglaze with the soup, simmer for 5 minutes.
Add the chicken back into the wok. Add the coconut, chili strips, pineapple chunks and cashews.
Stir in the crème fraîche and season with the pineapple juice, salt, pepper and curry.
Simmer for about 10 minutes.
Season again and serve the Chicken Madras.
Preparation Tip:
Madras curry powder for your Chicken Madras you can get in well-stocked Asian stores.
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