Chicken Curry Ragout

4 cups of water, 1 cube chicken stock, 2 cups rice, 500 g chicken breast, curry, 2 tablespoons sunflower oil, 250 ml water, 1 bag Maggy Curry-Sauce, 2 bananas, 1 teaspoon lemon juice, 4 tablespoons grated coconut, 20 g butter

Boil the water with the stock, add the rice and cook for 20 minutes. Was the meat and cut into cubes, season with curry. Heat the oil and fry the meat. Add the water, mix the curry sauce and cook for another 2 minutes.
Cut the bananas into slices, pour over them the lemon juice, sprinkle the grated coconut and fry them in butter.
Serve the curry with bananas and rice.