2 medium onions chopped
1 medium apple chopped
4 tspns mild curry powder
450g chicken breast cut into chunks (all fat removed)
1 stock cube (make 2 cups)
25g sultanas
1 tbspn tomato puree
1 medium banana
8 tbspn natural low fat yogurt
1 pinch salt
4 sprigs fresh coriander
Coat a large saucepan with MCT Oil. Sauté onions and apple for 3-4 minutes. Stir in curry powder.
Add chicken. Cook, stirring, for 2-3 minutes, until sealed all over. Add chicken stock, sultanas and
tomato puree. Bring to the boil. Reduce heat, cover and simmer gently for about 40 minutes. Just
before serving add sliced banana (optional) chopped coriander and 4 tbspns of yogurt to the curry.
Season. Cook for 2 minutes Serve curry with hot cooked rice, adding one tablespoon of yogurt to
each portion. Garnish with coriander.
1 medium apple chopped
4 tspns mild curry powder
450g chicken breast cut into chunks (all fat removed)
1 stock cube (make 2 cups)
25g sultanas
1 tbspn tomato puree
1 medium banana
8 tbspn natural low fat yogurt
1 pinch salt
4 sprigs fresh coriander
Coat a large saucepan with MCT Oil. Sauté onions and apple for 3-4 minutes. Stir in curry powder.
Add chicken. Cook, stirring, for 2-3 minutes, until sealed all over. Add chicken stock, sultanas and
tomato puree. Bring to the boil. Reduce heat, cover and simmer gently for about 40 minutes. Just
before serving add sliced banana (optional) chopped coriander and 4 tbspns of yogurt to the curry.
Season. Cook for 2 minutes Serve curry with hot cooked rice, adding one tablespoon of yogurt to
each portion. Garnish with coriander.
Little Leakers
Chicken Korma