Wash and dry chicken, cut it into 12 parts, sprinkle with cayenne pepper, bread in flour and fry in preheated olive oil until crisp and golden.

Peel onion and cut each bulb into quarters. Peel bananas and cut into circles 2/5 inch (1 cm) thick.

Stew the prepared onion and bananas with fat left after frying chicken and with curry powder. Add wine and stir. Pour the chicken with the prepared sauce, add hot bouillon and braise for 40-45 minutes until ready. Season the dish with lemon juice at the end of the cooking and add salt.