INGREDIENTS

1. 6 green plantains
2. 3 pounds chicken, cut into pieces
3. 3 tablespoons margarine
4. 1 cup flour
5. 1 medium onion, sliced
6. 1 teaspoon curry powder
7. 2 medium tomatoes, sliced
8. 1 cup stock
9. Small amount milk
10. Small amount margarine
11. Salt and pepper 

Method:

1. Melt the margarine in a pan. Roll chicken pieces in the flour and cook them until golden brown. Remove them from the pan and set aside.
2. Soften the onion slices in the pan for 5 minutes. Add the curry powder, followed by the tomatoes. Cook for a few minutes and then put the chicken pieces back in the pan.
3. Add the stock, salt, and pepper to taste. Simmer covered for about 30 minutes, until the chicken is tender.
4. In a saucepan, cook the plantains in their skins in boiling water for 20 to 25 minutes, until soft. Remove from the pan and cool.
5. When the plantains can be handled, peel off the skins and mash the plantains in a bowl, adding a little milk, margarine, salt, and pepper. Put the plantain mash into a serving bowl. Place the chicken over it.
6. Serve with spinach or other side dish.