1. Preheat your oven to 400°F or 200°C.

2. Peel the bananas and slice them thinly. Take the cooked chicken and chop it into small, bite-sized pieces. Cut the bacon into small bits and cook until it reaches a crispy texture, then drain on paper towels to remove excess grease.

3. In a separate bowl, whisk together 250ml or 1 cup of heavy cream, 2-3 teaspoons of curry powder, a pinch of salt, and a few grinds of pepper until the mixture is smooth and well combined.

4. Grease an oven-safe dish with butter or oil, then create a layer of cooked rice on the bottom. Add the chopped chicken, crispy bacon, and sliced bananas on top of the rice. Pour the curry cream mixture evenly over the top layer.

5. Place the dish in the preheated oven and bake for 18-20 minutes, or until the top is lightly golden brown.

6. Remove from the oven and garnish with chopped nuts and a sprinkle of parsley. Serve hot, with additional nuts on the side if desired.