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chicken-banana soup

Ingredients

Fry the chicken parts in oil, remove from the pan and set aside.
Add the chopped onion and garlic to the pan and fry until soft. Stir in the curry, chili, and pepper, and fry for 2 minutes.
Meanwhile, peel the tomato, remove the seeds, and cut into cubes.
Add the chicken stock, tomato, chicken parts, and coconut meat to the pan and bring to boil. Reduce the heat and simmer for 30 minutes.
When the meat is ready, remove from the soup and leave to cool. When cool, remove the skin and bones, and cut into bite-sized chunks.
Slice the banana, then cut the slices into quarters (keep some slices for decorating).
Add the chicken and the banana to the soup and simmer for another 10 minutes.