4 chicken breasts, diced
Olive or groundnut oil
1 dessertspoon of honey
1 onion, finely chopped
1 clove of garlic, finely chopped
1-2 tbsp of chicken korma curry paste
1 tin of tomatoes
2 tin of coconut milk
1 banana, chopped
6 small tomatoes, chopped
Fresh coriander, roughly chopped
250g basmati rice

To serve:
Naan bread
Poppadoms
Mango chutney

METHOD

Heat the oil in a frying pan or a saucepan and fry the chicken with the honey.

Reduce the heat and add the onion and garlic to the pan.

Increase the heat significantly and add 1 or 2 tablespoons of the curry paste (not too much) and stir well.

Cook the chicken until it turns golden in colour then add the tomatoes.

Reduce the heat after approximately a minute and add one tin of coconut milk. Tip - remember to shake the tin well and pour into a bowl first to liquefy because it can turn into one big lump in the tin.

Reduce the heat again and simmer with lid on the saucepan for approximately 30 - 45 minutes, stirring occasionally.

After approximately 15 minutes add the banana and small tomatoes (and a little cream if desired).

Increase the heat a little, remove the lid from the saucepan and let the mixture thicken, then add the fresh coriander.

Put the rice in a saucepan and add the coconut milk (whilst remembering the tip above). Using the coconut milk tin, add 2 tin-fulls of tap water to the rice. Bring to the boil and simmer for around 15 minutes (or as required).

To serve:
Serve with Naan bread and plain poppadoms with mango chutney.

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