Light chicken korma

Recipe uploaded by

Emma Lewis

22 ratings

Recipe by Emma Lewis

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1. Video tutorial: Chopping an onion

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, salt 0.31 g

Latest comments and suggestions

Results 21-32

• carrie

  03 February 2009

  carrie rated and commented on this recipe

  

  I took advise from binavino and added the extra spices along with a tsp. of cayenne which really spiced it up, I think half a tsp. cayenne would be better. but It was really good ,the best Korma I've made yet, and really easy to make.

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• charlie.pie

  27 April 2009

  charlie.pie rated and commented on this recipe

  

  I personally will not be bothering with this recipe again, followed it word for word, and ended up pouring a shop bought jar over the top and adding more chicken...I too am looking for a nice rich creamy korma, not this poor excuse.

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• Kelly

  19 May 2009

  Kelly rated and commented on this recipe

  

  While it didn't taste like a korma i've ever tasted it was tasty all the same. I nice low fat alternative to curry, so easy that the boyfriend made it for me.

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• Jo B

  19 May 2009

  Jo B commented on this recipe

  What a great recipe,tastes so good. I served it with rice mixed with peas and sweetcorn. A great low fat meal

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• Jo B

  19 May 2009

  Jo B rated and commented on this recipe

  

  What a great recipe,tastes so good. I served it with rice mixed with peas and sweetcorn. A great low fat meal

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• Lea8198

  21 July 2009

  Lea8198 rated and commented on this recipe

  

  I am a huge Korma fan and was excited to try this recipe as it looked doable even for me! I have to say I was disapointed. The sauce tated too 'yoghurty', it was pale (almost grey in colour) and it was not thick enough. Nothing like a Korma that I am used to. It's a real shame. I am glad I tried it but I won't be making this one again.

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• cathwilko

  06 August 2009

  cathwilko rated and commented on this recipe

  

  i made this yesterday and my 3 year old son really enjoyed it. he loves curry and i usually get him the little chicken korma childrens meals from my supermarket. it was fantastic to make him a very quick, healthy, homemade version. will deffinetley make this time and again for him. next time, after dishing up my sons portion, i will add a bit of chopped chilli and corriander for the adults.

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• Vickyloo

  31 August 2009

  Vickyloo rated and commented on this recipe

  

  It was ok. I thought it was a bit tasteless and bland. I'm not sure if I did something wrong or if it was the recipe but I also found it too runny - my brother said it was like curry soup! I don't think I'll make this recipe again but glad I tried it.

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• Carolinexbx

  28 September 2009

  Carolinexbx commented on this recipe

  I was sadly disappointed with this recipe. It was very easy to make, but turned out to be bland an uninspiring.

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• BRENDA

  08 October 2009

  BRENDA commented on this recipe

  TRIED THIS RECIPIE TODAY AND I MUST SAY IT WAS A DISASTER A POT OF WATERY MESS WONT BE DOING THIS ONE AGAIN

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• Peter

  08 November 2009

  Peter commented on this recipe

  What a dissapointment, after reading all the reviews on this I had to give it a go. Well to those who said it was watery / soup like, dont know what you did to it, it certainly was not watery. However it was a total waste of 20 minutes, it was the most uninteresting dish I think I've ever cooked. bland doesn't even cover it. It went straight from the pan to the bin.

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• Dizzy Bec

  08 November 2009

  Dizzy Bec rated and commented on this recipe

  

  This is a nice easy curry, but not as good as the fattening takeaways. All my family love it, but I have made it also with lots of cream and added extra curry paste and then it feels more like a weekend treat than a midweek tea.

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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, salt 0.31 g

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