Remove the peel from the apple, onion, ginger and banana and chop coarsely. Sauté in a saucepan, add the curry powder and extinguish with white wine. Add the cream and simmer. Then puree and strain.
Cut the chicken breast into cubes, season with salt and pepper and fry in a hot frying pan. Remove and let rest.
Remove peel from mangoes and cut into fans or cubes. Toss briefly in the frying pan and add the curry sauce. Add the chicken and let it stand for a short time (do not cook anymore).
Serve with long grain rice.
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