Fry the chicken in the oil until browned. Add the chopped vegetables and fry further. Add the curry powder, onion, garlic and apple. Add the fresh coriander, mango chutney, coconut milk and the tomato puree. Then add a little flour to absorb the fat. Finally, add the chicken stock, bring to the boil and simmer for 45 minutes. 5 minutes before the end of cooking time add the sliced banana.
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