What you need:
4 chicken fillets or chicken joints without skin

Stock:
600ml/1 pint water
2-3 cloves garlic
1 onion, chopped
1 carrot, chopped
1 stick celery, chopped
a little salt
black pepper

Curry Sauce:
1-2 tablespoons pure vegetable oil
1 onion, finely chopped
2 cloves garlic, chopped
2-4 level teaspoons of curry powder
25g/1 oz flour
450 ml/ 3/4 pint of chicken stock
2 teaspoons tomato puree
1/2 cooking apple, diced
1 teaspoon grated root ginger
1 dessertpoon mango chutney

What you do:
Place the chichen portion in a saucepan with the stock ingredients and cover with boiling water. Cook for approximately 20-30 minutes. Skim the liquid and retain for stock. Heat the oil and cook the onion until soft. Add the curry powder and cook for a minute or two. Next add in the flour and stir over the heat for another minute or so. Remove from the heat and add in the stock, using a whisk, stir briskly to mix to a smooth sauce.Put in the remaining sauce ingredients and bring to the boil stirring.Cook gently, with the lid on, for about five minutes. This gives a nice slightly chunky sauce.(If a smooth sauce is preferred buzz it in the food processor.) Add in the hot chicken, sliced bananas and raisins. Heat to boiling points and then simmer for about 20 minutes to blend the flavours together. Serve with a mixture of white rice and wild rice.

Brenda Costigan, Food Writer