This mild chicken curry is packed full of flavour and it's healthier than a standard takeaway korma.
Chicken and Banana Korma
2 tsp vegetable oil
500g skinless, boneless uncooked chicken breasts, chopped
1 large onion, chopped
1 apple, cored and chopped
2 cloves of garlic, crushed
2 tbsp korma curry paste
400ml reduced-salt vegetable or chicken stock
25g sultanas or raisins
25g chopped ready-to-eat apricots
300g easy-cook long grain brown rice
1 tbsp cornflour
1 banana, sliced
4 tbsp low-fat, lower-sugar plain yoghurt
1 tbsp fresh coriander, chopped (to garnish)
1 pinch ground black pepper
Heat the vegetable oil in a large saucepan. Add the chicken, onion, apple and garlic, and cook for 2-3 minutes, stirring often.
Add the curry paste and cook for a few seconds, stirring.
Add the stock, raisins or sultanas and apricots. Bring to the boil, then reduce the heat and simmer, partially covered, for 35 minutes.
Add a little more stock or water, if necessary.
Put the brown rice in plenty of simmering water and cook for 30-35 minutes.
Just before serving, blend the cornflour with 2 tbsp cold water and add to the curry, stirring until thickened.
Slice in the banana, add to the pan and cook gently for another few moments.
Check the seasoning, adding pepper, if needed.
Serve, topping each portion with 1 tbsp yoghurt and accompanied with the rice.
Garnish with coriander, if desired.
Recipe provided by Change4Life