Food & Recipes: Chicken and Banana Korma
Serves: 2 Calories: 450
Ingredients1 tsp vegetable oil
250g skinless, boneless uncooked chicken breasts, chopped
1/2 large onion, chopped
1/2 apple, cored and chopped
1 clove of garlic, crushed
1 tbsp korma curry paste
200ml reduced-salt vegetable or chicken stock
10g sultanas or raisins
10g chopped ready-to-eat apricots
75g easy-cook long grain brown rice
1 tbsp cornflour
1/2 banana, sliced
2 tbsp low-fat, lower-sugar plain yoghurt
1 tbsp fresh coriander, chopped (to garnish)
Pinch ground black pepper
1 x 80g Veg
Method1. Heat the vegetable oil in a large saucepan. Add the chicken, onion, apple and garlic, and cook for 2-3 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 30-35 minutes to cook, so put it in plenty of simmering water.
4. Just before serving, blend the cornflour with 1 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 tbsp yoghurt and accompanied with the rice. Garnish with coriander, if using.