Light chicken korma

Recipe uploaded by

Emma Lewis

22 ratings

Recipe by Emma Lewis

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1. Cook the ginger, garlic and onion in a large pan with the oil until softened. Tip in the chicken and cook until lightly browned, about 5 mins, then add in garam masala and cook for 1 min further.
2. Pour over the stock and simmer for 10 mins until the chicken is cooked through. Mix together the fromage frais and ground almonds. Take the pan off the heat and stir in the fromage frais mixture. Sprinkle over sliced almonds, garnish with coriander and serve with boiled rice, chapatis or plain naan bread.

Per serving

243 kcalories, protein 37g, carbohydrate 4g, fat 9 g, saturated fat 1g, fibre 1g, sugar 3g, salt 0.31 g

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Ingredients

• small knob fresh ginger , peeled and finely sliced
• 1 garlic clove
• 1 onion , sliced
• 1 tbsp vegetable oil
• 4 skinless chicken breasts, cut into bite-size pieces
• 1 tsp garam masala
• 100ml chicken stock
• 3 tbsp low-fat fromage frais
• 2 tbsp ground almonds
• handful toasted, sliced almonds , to serve
• coriander leaves, plain rice , naan bread or chapatis, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 20 mins

Low-fat

Ingredients

• small knob fresh ginger , peeled and finely sliced
• 1 garlic clove
• 1 onion , sliced
• 1 tbsp vegetable oil
• 4 skinless chicken breasts, cut into bite-size pieces
• 1 tsp garam masala
• 100ml chicken stock
• 3 tbsp low-fat fromage frais
• 2 tbsp ground almonds
• handful toasted, sliced almonds , to serve
• coriander leaves, plain rice , naan bread or chapatis, to serve

Per serving

243 kcalories, protein 37g, carbohydrate 4g, fat 9 g, saturated fat 1g, fibre 1g, sugar 3g, salt 0.31 g

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