- 2 tsp vegetable oil
- 500g skinless chicken chunks
- 1 large onion chopped
- 1 apple cored and chopped
- 2 garlic cloves crushed
- 2 tbsp Korma curry paste
- 400ml reduced salt vegetable or chicken stock
- 25g sultanas
- 25g ready-to-eat apricots chopped
- 300g easy cook long grain brown rice
- 1 tbsp cornflour
- 1 banana
- 4 tbsp low-fat natural yoghurt
- 1 tbsp fresh coriander chopped, to garnish
- 1 pinch ground black pepper
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.
Add the stock, raisins or sultanas and apricots. Bring up to the boil, then reduce the heat and simmer, partially covered, for 35 minutes. Add a little more stock or water, if necessary.
Brown rice takes 30-35 minutes to cook, so put it on to cook 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.
Tip 1: 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.
Tip 2: If you prefer, stir the yoghurt into the curry before serving, rather than spooning it on top.
For more healthy meal ideas head over to www.nhs.uk/Change4Life
For more information on pregnancy health and advice go to www.nhs.uk/Start4Life