Chicken and banana korma recipe
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 to 3 minutes, stirring often. Add the curry paste and cook for a few seconds, stirring.
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 to 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 tablespoon of yoghurt and accompanied with the rice. Garnish with coriander, if using.
