Chicken Korma with Banana & Rice
Dinner
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
Ingredients
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
Directions
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).