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