Chicken Korma with Banana & Rice


Serves 4
Carbs: 0g
Protein: 0g
Fat: 0g
Sugar: 0g
Preparing time: 20 mins
Cooking time: 40 mins
Post workout meal

Nutritional value per serving

Nutrition Information:
Use allergy free if required*
Greek yogurt is low in lactose so can be a suitable option for lactose intolerance


2 tsp olive oil

4 chicken fillet

1 onion

2 garlic cloves

1 apple

2 tbsp korma curry paste

1 vegetable stock cube* use organic

400 ml water

25 g raisins

25 g apricots dried

1 tbsp cornflour

1 medium banana

300 g brown rice

4 tbsp greek style 0% natural yogurt*

1 tbsp fresh coriander

1 pinch black pepper


1. Heat the olive oil in a large saucepan. Add chopped chicken, diced onion, cored and chopped apple and crushed garlic, and cook for 2-3 minutes, stirring often. Add the curry paste and cook for a few seconds, stirring.
2. Add the 400 ml 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. Cook the rice as per pack instructions.
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, add pepper.
5. Serve, topping each portion with 1 tbsp. yogurt and rice. Garnish with coriander (optional).

Serve and Enjoy.