Cook the rice according to the instructions on the packet, until al dente.
Cut the chicken into bite-sized pieces.
Peel and finely chop the onions and garlic.
Wash and trim the chillies, deseed if you wish, and cut into rings.
Mix together the onions, garlic, chilli, curry paste, grated ginger and ground almonds.
Wash, halve, deseed and dice the peppers.
Peel and slice the banana.
For the sauce, heat the butter, stir in the flour and cook until brown, stirring constantly.
Gradually add the vegetable stock and coconut milk and stir until thickened.
Remove from the heat.
Heat the oil in a pan and sauté the chicken pieces. Add the peppers, baby corn cobs, cardamom, cinnamon, cumin and coriander.
Sweat all together briefly, then stir in the prepared onion and spice mixture and the prepared sauce.
Simmer for about 30 minutes, stirring occasionally, 5 minutes before the end of cooking time mix in the rinsed and drained beans, the rice and sliced banana.
Season to taste with salt and serve.