1 large, thinly sliced
2 clove(s), crushed
Chicken breast, skinless, raw
500 g, boneless,cut into chunks
1 teaspoons, mild
1 teaspoons, 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.