Preheat the oven to 350 degrees F.
Mix together the chili sauce, creme fraiche, flour, sambal and curry powder.
Place the chicken in a baking dish and top with the banana pieces. Sprinkle with peanuts, and then pour over the sauce.
Bake for 35 to 40 minutes. Serve with couscous, dill mashed potatoes and green salad.
For a gluten-free version, substitute potato starch or corn starch for the flour.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Beaver Choice