Healthy chicken korma

Sally Bee's healthy chicken korma is a tasty alternative to fat and salt laden takeaway!

Recipe:

2 tablespoons olive oil 2 medium onions, peeled and chopped 2 cloves garlic, peeled and crushed 1 medium apple, peeled and chopped 4 teaspoons mild curry powder 450 g chicken breast, uncooked, skinless, boneless, cut into bite size chunks ½ pint hot chicken stock 25 g sultanas 2 tablespoons tomato puree 125 g dried basmati rice 8 tablespoons plain, natural low fat crème fraiche or fromage frais Freshly ground, black pepperFresh coriander, to garnish

Method:

• Over a medium heat, heat the olive oil in a large saucepan and sauté the onions and apple for 3-4 minutes then stir in the curry powder

• Add the chunks of chicken and cook, stirring continuously for 2-3 minutes, until sealed all over

• Next add the hot chicken stock, sultanas and tomato puree and bring to the boil. Reduce the heat to low, cover and simmer gently for about 30 minutes

• 12 minutes before the end of cooking time for the chicken, put rice on to cook in a large saucepan and following the packet instructions

• Just before serving, add the chopped coriander and 4 tablespoons of low fat yogurt to the curry and stir in well. Season with the black pepper and cook for a further 2 minutes but DO NOT boil

• Serve the curry with the hot cooked rice, adding one tablespoon of crème fraiche to each portion as you serve. Garnish with sprigs of coriander