Light chicken korma

Light chicken korma

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(45 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 4
A mild and healthy chicken korma curry that's still satisfying and full of flavour

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal243
  • fat9g
  • saturates1g
  • carbs4g
  • sugars3g
  • fibre1g
  • protein37g
  • salt0.31g
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Ingredients

  • small knob fresh ginger, peeled and finely sliced
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 garlic clove
  • 1 onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp vegetable oil
  • 4 skinless chicken breasts, cut into bite-size pieces
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 100ml chicken stock
  • 3 tbsp low-fat fromage frais
  • 2 tbsp ground almonds
  • handful toasted, sliced almonds, to serve
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • coriander leaves, plain rice, naan bread or chapatis, to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Method

  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.

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Comments (60)

mary_1_uk's picture
3

Fairly tasty, but I couldn't achieve the nice colour of the sauce - mine was too pale.

julianaiwg's picture
3

Followed everything, didn't find this to be very interesting. I know, korma isn't often that interesting, but I am still searching for a really nice nutty creamy dish, I know the recipe is out there!

mkouimtzi's picture
5

Absolutely delicious! Made this again and again and fussy husband loves it. Easy to make and low fat

krissyb's picture
4

good for a quick, light mid week meal, not one of the best curries i've tasted though.

gemconyard's picture
2

I was expecting to be blown away by this recipe after reading the other comments, I followed the recipe exactly and have to say that I was dissapointed. I found this to be really bland, everyone ate it, even my 5yr old son who loved the almonds but we all found it a little tasteless.

barb25's picture
5

Made this at the weekend, but omitted the chicken stock.

Also, I whizzed the onion, garlic and ginger in a food processor which gave the sauce a lovely texture.

My fiance loves chicken korma and said this was one of the best he has ever tasted, therefore I will be making again!

brocky's picture

I found this meal too runny, far too much chicken stock and didnt look anything like the picture. sorry you got this one wrong.

patriciabushell's picture

Its difficult sometimes to cater for different tastes....my husband likes mild curry and I prefer a it a bit stronger, so I took half of the sauce from the pan, added a dash of sweet chilli sauce and a dash of tabasco to my half and we both loved it. I have to confess to misreading the recipe ingredients and bought and used half fat creme fraiche. I also added a little coriander. It was great!! for both of us.

binavino's picture

This recipe needs tumeric, cumin and coriander powder to really lift the taste. The ground almonds helps to thicken the paste. You can use either low fat coconut milk or low fat yogurt, both will work well. If you think it still lacks the spicy zing, add a pinch of chili, cayenne or paprika powder.

mickydare's picture

excellent recipe , tried it with greek yogurt , cashew nuts , really good meal, coriander also adds that bit extra flavour

naomiagard's picture
2

This was fairly tasty and quite easy but it really did not taste at all like an Asian curry.

miamia's picture
5

I made a dairy free version with soy cream instead of fromage frais and it worked really well. Lovely tender chicken and just the right spicyness. No need to go to an indian restaurant anymore!

dsmith7000's picture
3

It was lovely, I wanted it to be a bit more creamy though so I added some low fat Coconut milk, yum!

dcjennin's picture

Love this recipe, quick, easy, always delicious.

sarahwed's picture
5

This is a great low fat curry that still tastes creamy. I was tempted to skip the toasted almonds but I was glad I didn't- their texture really adds something. I will definitely make this again.

logijunior's picture
5

This is a great quick recipe that tastes as good as a recipe from your local Indian Restaurant!

renomate's picture
4

Quick, simple and very healthy. I used low fat yoghurt as I didn't have fromage frais. Loved the added crunch of the almonds. Will definitely make this again.

billtom's picture
5

Delicious, quick and easy and low fat! This is a favourite in our household

billtom's picture
5

Very easy recipe and very quick. Lovely taste would definitely made again.

sitamcaree's picture
5

Fantastic! Quick, easy & cheap. Super fussy son loved it. Perfect for a Saturday night instead of a takeaway.

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