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• 2 tsp vegetable oil • 500g skinless, boneless uncooked chicken breasts, chopped the chicken, onion, apple and garlic, and cook

• 1 large onion, chopped Bring to the boil, then reduce the heat and

• 1 apple, cored and chopped • 2 cloves of garlic, crushed • 2 tbsp korma curry paste • 400ml vegetable or chicken stock Brown rice takes 30-35 minutes to cook, so put

• 25g sultanas or raisins • 300g easy-cook long grain brown rice • 1 tbsp cornflour • 1 banana, sliced • 4 tbsp plain yoghurt • 1 tbsp fresh coriander, chopped (to garnish) • 1 pinch ground black pepper

Heat the vegetable oil in a large saucepan. Add for 2-3 minutes, stirring often. Add the curry paste and cook for a few seconds, stirring.

Add the stock, raisins or sultanas and apricots. simmer, partially covered, for 35 minutes. Add a little more stock or water, if necessary.

• 25g chopped ready-to-eat apricots it in plenty of simmering water.

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.

Serve, topping each portion with 1 tbsp yoghurt and accompanied with the rice. Garnish with coriander, if using.

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