- Heat the oil in a large, deep frying pan, add the cinnamon, fennel and cumin. Cook over a moderate heat for 1–2 minutes. Add the ginger, three quarters of the chillies, green pepper, carrots and celery. Stir well, then cover and cook gently on a low heat for 5 minutes or until the vegetables begin to soften.
- Push the vegetables to the side of the pan, then add the chicken and increase the heat slightly. Cook, stirring occasionally, for 4–5 minutes until the chicken begins to brown. Pour in the stock, add the apricots and bring to the boil. Reduce the heat, cover and simmer gently for 10–15 minutes until the chicken and vegetables are cooked.
- Stir in the yoghurt, bananas and lychees and heat through gently without boiling. Scatter the toasted flaked almonds and remaining chilli over the top to serve.
Lean boneless pork or turkey fillets can be used instead of the chicken. * If fresh lychees are available, use 250g fruit. Slit the crisp skins and peel off, then cut in half and remove the stones. * For a vegetarian fruit and nut curry, add 200g unsalted cashew nuts and 400g canned chickpeas, drained and rinsed, instead of the chicken.
To prepare ahead, make up to the end of step 2, then cool and keep chilled in the fridge. Reheat gently before adding the yoghurt and fruit.