Heat 1 tablespoon of sunflower oil in a pan over medium heat.

Sauté the chicken fillets for about 10 minutes, turning frequently, until cooked through.

Meanwhile, cook the broad ribbon noodles in boiling salted water according to package instructions.

Heat the remaining 1 tablespoon of sunflower oil in a separate pan over medium heat.

Sauté the finely chopped onion and chopped banana until the onion is translucent.

Add the plain flour and curry powder and cook for 1 minute, stirring constantly.

Add the tomato paste, vegetable stock, and apple juice, stirring to combine.

Bring the sauce to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.

Season the sauce to taste with salt and pepper.

Drain the cooked noodles in a colander.

Add the drained noodles to the tomato curry sauce and toss to coat.

Cut the cooked chicken fillets into slices.

Arrange the pasta and meat in a shallow bowl or plate.

Garnish with fresh basil leaves and serve immediately.