Tropical Chicken Soup - cooking recipe

Ingredients

4 raw boneless skinless chicken breast halves
4 bananas
1 liter coconut milk
500 g instant basmati rice

Preparation

Start heating up the coconut milk in the microwave or on the stove.
Cut up the chicken into bite-sized chunks and start them cooking in a frying pan on medium high. Butter or oil isn't necessary.
Prepare the instant rice and set aside.
Keep flipping the chicken and when the chunks looks about halfway cooked, add the bananas, peeled and broken into small chunks as well.
Mash the bananas up as you stir them together with the chicken.
Cook mixture until the chicken is fully white inside and out.
Add warm coconut milk and leave the mix over heat for a minute or two.
Serve over the rice. NOTE: This makes a sort of soup. If you want more of a chicken with sauce dish, add less coconut milk.