Combine curry powder garam masala (if using) and flour; dredge chicken, reserving excess flour mixture. In a 3 inch deep fry pan, sauté chicken in butter until golden. Remove and reserve. Sauté apple, celery, leek and onion until tender; stir in reserved flour mixture until smooth. Add chicken stock and wine, bring to a boil; reduce heat and add chicken. Simmer, covered for 20 to 25 minutes or until chicken is done. Remove chicken to a heated platter.

Strain sauce and return to fry pan. Bring sauce to a boil. Reduce heat and stir in cream until heated. Season to taste with salt and pepper.

Pour sauce over chicken; top with coconut and banana slices. Garnish with peach halves filled with chutney. Serve with rice pilaf.

Note: Thanks to labradors for the suggested changes to this recipe!