Sauté the apple and banana pieces in the butter until tender. Set to one side.
Heat 1 tbsp of oil in a pan and fry the chicken pieces in batches until brown. Set aside.
Heat 2 tbsp oil. Fry onions and garlic on a medium heat for 5 minutes until soft. Stir in curry powder, turmeric, cumin, coriander and flour and cook for 1 minute.
Add apples, bananas, tomatoes and chicken stock, stirring well. Bring to boil. Reduce heat and simmer. Return chicken to pan and stir in the coconut milk, cover and simmer on low for 45 minutes. Cut into a thick chunk of chicken and check it is cooked through with no pink showing. Remove pan from heat and allow to cool slightly.
Stir in yogurt and serve immediately.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.