Chop the chicken breasts, season lightly with salt, add the crushed pepper, mix properly and brown all over in a little butter. Remove from the frying pan and keep warm.
Fry shallots and chili pepper in a little butter, then add garlic, a little later add papaya and banana. Sauté briefly, then add to the meat.
Reheat the frying pan in which the meat was browned and extinguish with coconut milk and chicken soup. Let it boil a little, add curry, thicken with a little flour butter and season.
Add fruits and meat, let simmer briefly and serve with corn on the cob (see below).
Serve with: e.g. pilaf long grain rice.
Corn on the cob:
Boil the corn on the cob in salted water for twenty minutes. Then dab and brown totally in butter. Pepper and season with salt.
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