Chicken and banana korma recipe
mild chicken curry is packed full of flavour and it’s healthier than a standard takeaway korma.
Prep time 20 mins Cooking time 40 mins Serves 4
Nutritional analysis, per serving (1/4 recipe)
2335kJ / 552kcal
77.7g carbohydrate, of which 21.1g sugars
7.1g fat, of which 1.4g saturates
360mg sodium, equivalent to 0.9g salt
2 tsp vegetable oil
500g skinless, boneless uncooked chicken breasts, chopped
1 large onion, chopped
1 apple, cored and chopped
2 cloves of garlic, crushed
2 tbsp korma curry paste
400ml reduced-salt vegetable or chicken stock
25g sultanas or raisins
25g chopped ready-to-eat apricots
300g easy-cook long grain brown rice
1 tbsp cornflour
1 banana, sliced
4 tbsp low-fat, lower-sugar plain yoghurt
1 tbsp fresh coriander, chopped (to garnish)
1 pinch ground black pepper
How to make it!
1 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.
Tip: to make a vegetarian version by using a 300g pack of vegetarian chicken-style pieces or try using 320g marinated tofu pieces, and make sure that vegetable stock is used.
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 2 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.
Contains public sector information licensed under the Open Government Licence v3.0.