Instructions: Cut chicken into 3cm cubes.

Peel, core and dice apples.

Dice onions, carrots, celery, tomatoes and banana.

Put butter and oil in a large pan.

Saute the chicken for a 5 minutes until lightly browned. Remove from pan and set aside.

Add the onions, apples, celery, carrot and garlic. Cook, stirring, until most of the moisture evaporates.

Sprinkle with the flour, curry, cummin and tumeric. Mix well.

Add tomatoes, bananas, raisins and chicken stock, bring to the boil, stiring. Simmer for 10 minutes until sauce thickens and vegetables are cooked through. Return chicken to sauce, add cream and heat for 3 minutes.

Season and serve with rice.

If you like, serve with additional garnishes (Sambals) such as chutney, chopped coconut or chopped peanuts.

Can be made early and reheated.

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