Season meat with salt, season with pepper and fry in oil until brown all over. Add curry, sweat and extinguish with stock and whipped cream. Cover and cook for 15 minutes at low temperature.
Remove skin from bananas, cut in half lengthwise. First pull through beaten egg, then turn in coconut flakes on the other side, press coconut flakes well smooth. Roast bananas in hot clarified butter for 2 min on each side.
Cut chicken fillet into slices. Season sauce with pepper, juice of one lemon, salt and sugar. Arrange bananas with meat and sauce, sprinkle with chive rolls.
Time required approx.: 35 min
Tip: As an alternative to fresh chives, you can also use the freeze-dried ones.