This mild and creamy homemade chicken curry will keep you away from the takeaways!
1 large, thinly sliced
2 clove(s), crushed
Chicken breast, skinless, raw
500 g, boneless,cut into chunks
1 teaspoon(s), mild
1 teaspoon(s), level
Vegetable stock cube(s)
1 cube(s), chicken, make up to 400ml with hot water
25 g, ground
0% fat natural Greek yogurt
1 portion(s), standard, sliced
1 pinch, black pepper, freshly ground
15 g, flaked
3 sprig(s), to serve
- Heat the vegetable oil in a large saucepan. Add the onion and garlic and cook, stirring, for 4-5 minutes over a low heat. They should be soft and just lightly browned.
- Add the chicken chunks and cook for another few minutes to seal them on the outside. Stir in the curry powder and ground coriander and cook for a few more seconds.
- Pour in the stock, then add the coconut, ground almonds and sultanas. Heat until almost boiling, then reduce the heat and simmer gently for 20 minutes, partially covered.
- Spoon the yogurt into the saucepan, reserving a little for garnish, and stir in the banana. Heat gently, then serve, garnished with the remaining yogurt, flaked almonds and fresh coriander.
Plain boiled rice makes the perfect accompaniment to this delicious curry.