(If the chicken breasts are thick, slice them in half, width-wise.) Preheat a cooking pan with some oil over medium heat and cook chicken breasts with a little salt until almost done. Take out chicken and set it aside.
In the same pan, deglaze the pan with banana liqueur and add chicken stock.
Add sliced banana, raisins and nuts.
Add heavy cream. Season with salt and curry powder, stir well. Cook for 3-5 minutes and add chicken back to the pan.
Cook chicken, still over medium heat, for about 10 minutes. Make sure to carefully flip the chicken half way through for even cooking.
*Recommended to serve with mashed potatoes and vegetables.