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Chicken and banana korma

37b6afef6ef21c3c09b997bcc0f0afe9

Prep time
20 mins

Cooking time
40 mins

Effort
More difficult

Serves
4

  • 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

1

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.

Make a vegetarian version by using a 300g pack of vegetarian chicken-style pieces or try using 320g marinated tofu pieces, and make sure that vegetable stock is used.

2

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.

3

Brown rice takes 30-35 minutes to cook, so put it in plenty of simmering water.

4

Just before serving, blend the cornflour with 2 tbsp cold water and add to the curry, stirring until thickened. Slice in the banana, cooking gently for another few moments. Check the seasoning, adding pepper, if needed.

5

Serve, topping each portion with 1 tbsp yoghurt and accompanied with the rice. Garnish with coriander, if using.

If you prefer, stir the yoghurt into the curry before serving, rather than spooning it on top.