Cook's Note: For a gluten-free version, substitute potato starch or corn starch for the flour.
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.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.