For the Cuban chicken skillet, wash and pat the chicken breasts and cut into bite-sized pieces. Then fry in hot oil in a large pan until hot.
Add onion, fry for 3 more minutes then add zucchini strips and wait another 2 minutes. Deglaze with coconut milk, chicken soup and white wine.
Season with curry powder, cayenne pepper and soy sauce and simmer for about fifteen minutes. Fold in banana slices, season again, simmer for 5 minutes, then serve hot.
Preparation Tip:
Serve the Cuban chicken skillet with rice.
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