CURRIED STIRFRIED CHICKEN WITH RIPE PLANTAIN FLAMBEAU

4 chicken breasts, deboned, and julienned
2 tbsp olive oil
1 oz green onions, including the white and green part
1 yellow bell pepper, julienned
1 red bell pepper, julienned
1 oz shallots
1 oz sliced almonds
1 oz golden raisins
1 ripe plantain, sliced in rounds
1/2 tsp or to taste mild curry powder
1 oz rum
Salt and pepper to taste
1/4 cup chopped fresh cilantrillo

Cut the chicken breasts in a julienne style. Saute the chicken in olive oil.

Add the vegetables, sliced almonds and raisins.

In another skillet, fry the ripe plantain in rounds, sprinkle lightly with the curry powder, and when ready, add to the chicken mixture.

Stir fry all ingredients. Add the rum and flambeau. After the flame (alcohol) dies, add salt and pepper to taste. Garnish with cilantrillo (cilantro).

Servings: 6