Chicken Casserole with Apricot & Banana

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Ingredients

1 Tbsp	Rice bran oil
500 g	Chicken breasts, skinned and boned (Main)
1	Onion, large, chopped
½ tsp	Curry powder
½ tsp	Dried oregano
1 to taste	Freshly ground black pepper
1 Tbsp	Flour
1 can	Apricot halves, (410g), drained and chopped
1	Banana, firm, sliced (Main)
1 tsp	Kecap manis
3 Tbsp	Coriander, or parsley, chopped to garnish

Directions

1. Place the oil in a wide casserole. Add the onion. Cover and microwave for 3 minutes. Stir in the curry powder, oregano and black pepper.
2. Cut the chicken into 2cm cubes and place evenly over the base. Microwave, uncovered, on half (50 per cent) power for 4 minutes, stirring after 2 minutes.
3. Stir in the flour and apricots. Cover and cook on half (50 per cent) power for about 5 minutes, until just tender when pierced with the point of a sharp knife. Stir halfway through cooking.
4. Stir in the banana and kecap manis, cover and microwave on half (50 per cent) power for 1 minute.
5. Stand for 2-3 minutes before serving garnished with coriander or parsley. Great served on rice.