Classic Chicken Korma (freeze)

What to do:
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.
2. 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.
3. Brown rice takes 30-35 minutes to cook, so put it on to cook 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. 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.

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