2 teaspoons vegetable oil 500g skinless, boneless uncooked chicken breasts, chopped 1 large onion, chopped 1 apple, cored and chopped 2 cloves of garlic, crushed 2 tablespoons korma curry paste 400ml reduced-salt vegetable or chicken stock 25g sultanas or raisins 25g chopped ready-to-eat apricots 300g easy-cook long grain brown rice 1 tablespoon cornflour 1 banana, sliced 4 tablespoons low-fat, lower-sugar plain yoghurt 1 tablespoons fresh coriander, chopped (to garnish) 1 pinch ground black pepper Method Heat the vegetable oil in a large saucepan. Add the chicken, onion, apple and garlic, and cook for 2 to 3 minutes, stirring often. Add the curry paste and cook for a few seconds, stirring. Information: 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. Add the stock, raisins (or sultanas) and apricots. Bring to the boil, then reduce the heat ...