Chicken Korma with Banana & Rice

Dinner

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).

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