500g skinless boneless chicken meat, cut into chunks
1 large onion, chopped
1 apple, cored and chopped
1 (4cm piece) fresh ginger, peeled and finely grated
2 garlic cloves, crushed
1 tablespoon garam masala
2 tablespoons ground almonds
1 teaspoon ground coriander
2 teaspoons ground cumin
100ml reduced salt chicken or vegetable stock
1 tablespoon tomato puree
25g raisins or sultanas
300g long grain brown rice
1 tablespoon cornflour
2 tablespoons cold water
1 large banana, sliced
4 tablespoons low fat plain yoghurt
freshly ground black pepper, to taste
chopped fresh coriander to garnish
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Method Prep:20min › Cook:40min › Ready in:1hr
Heat the vegetable oil in a large saucepan over a medium heat. Add the chicken, onion, apple, ginger and garlic and cook for 2 to 3 minutes, stirring often. Add the garam masala, ground almonds, ground coriander, ground cumin and cook for a few seconds, stirring.
Add the stock, tomato puree and raisins. Bring to the boil, then reduce the heat and simmer, partially covered, for 35 minutes. Add a little more stock or water, if necessary.
Meanwhile, wash the rice under the cold tap then place in a saucepan over a high heat with just enough water to cover. Bring to the boil then cover, reduce the heat and allow to simmer gently until the rice is tender, about 25 to 30 minutes. Add a little extra water if necessary during the cooking process.
Just before serving, dissolve the cornflour in 2 tablespoons water and add to the curry, stirring until thickened. Add in the banana, cooking gently for another few moments. Stir through the yoghurt then check the seasoning, adding pepper, if needed. Serve hot with rice and garnish with coriander.