Steps
1. Heat some cooking oil in a pan over medium heat.
2. Add diced onions and minced garlic, sauté until fragrant.
3. Add diced chicken breast, season with curry powder, salt, and pepper. Cook until chicken is no longer pink.
4. Peel and mash the ripe banana, then add it to the pan along with coconut milk. Stir well.
5. Simmer the curry for about 10-15 minutes until the sauce thickens.
6. Serve hot over rice or with naan bread.