Remove peel from banana, cut in half lengthwise and slice. Sauté shallot cubes in a saucepan with butter. Season the chicken breast with salt and pepper, add and fry briefly on both sides. Then add banana pieces, mango cubes, garlic, ginger and curry and sauté. Extinguish with chicken stock, add juice of one lemon and sour cream. Gently simmer for 15 minutes. Then take out the chicken breast and do the rest again in about 20 min. Blend the soup with a blender and add seasoning. Cut the fried chicken breast into cubes and add to the soup with the long grain rice.
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