Plantain and Chicken Curry

1 Very ripe plantain (yellow skin with black spots), cubed
1 Chicken breast, cubed
1 Sliced onion
1/2 Stick of butter
6-12 basil leaves
1 Medium apple (peeld and cut into cubes)
2 Teaspoons of flaked coconut
3 Teaspoons of curry powder
1/4 Pint of heavy cream (prefer coconut cream / milk)
3 Tablespoons of flour

Boil chicken pieces until tender in about 2 cups of water. Remove from heat,
strain chicken and save broth. Cut chicken into bite size cubes. In a sauce pan,
saute onions and apples in butter. Add basil, coconut flakes, and curry powder.
Sprinkle with flour and saute for 3 minutes. While stirring, add reserved broth
(should be about 1 1/2 cups). When sauce is smooth, add salt and pepper to taste.
Add Cream, plantain and chicken. Simmer for 10 minutes. Serve over a bed of rice
and garnish with coconut flakes.