Chicken and Banana curry recipe
Basic information:
Dinner recipe
Prepare time 20 mins
Cooking time 40 mins
Serves 4 people
Nutrition:
Per serving (1/4 )
2336 kj/ 550 kcal
41.3g protein
77.6g carbohydrates
21.2g sugars
6.2g fibre
7.2g fat
Ingredients
2 teaspoons vegetable oil or olive oil
550g skinless, boneless cooked chicken breast, diced.
1 large onion, chopped
1 apple, cored and sliced.
2 garlic cloves, minced.
2 tablespoons of korma curry paste
400 ml low-salt vegetable or chicken stock
26 grams sultanas or raisins
26 grams of chopped ready-to-eat apricots
300 grams of easy-cooked long-grain brown rice
1 tablespoon cornflour
1 banana, sliced.
4 tablespoons low-fat, low-sugar plain yogurt
2 tablespoon fresh coriander, chopped (for garnish)
1 pinch of black pepper
Use salt as your test
Method
Heat the vegetable oil in a large saucepan. Add the chicken, onion, apple, and garlic, and cook, stirring often, for 2 to 3 minutes. Then Add the curry paste and cook for a 20 seconds while stirring.
Make a vegetarian version using a 310g pack of vegetarian chicken-style chunks or try using 325g marinated tofu chunks, and make sure the vegetable stock is used.
Add stock, raisins (or sultanas) and apricots. When boil, then reduce heat and simmer, partially covered, for 36 minutes. Add a little more stock or water if necessary.
Brown rice takes 32 to 36 minutes to cook, so add plenty of boiling water.
Before serving, blend cornflour with 2 tablespoons cold water and add to curry, stirring until thickened. Cut in the banana, continue to cook gently for a few more moments. Check the seasoning by adding black pepper if needed.
Serve each portion with 1 tablespoon of curd and rice. Garnish with coriander, if using.
Stir the curd into the curry before serving, rather than spooning it on curry top.
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