Light chicken korma

Light chicken korma

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(53 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

If you want a curry without the calories try replacing cream with yogurt for a diet-friendly treat

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
376
protein
40g
carbs
28g
fat
11g
saturates
1g
fibre
3g
sugar
26g
salt
1.1g

Ingredients

  • 1 onion, chopped
  • 2 garlic cloves, roughly chopped
  • thumb-sized piece ginger, roughly chopped
  • 4 tbsp korma paste
  • 4 skinless, boneless chicken breasts, cut into bite-sized pieces
  • 50g ground almonds, plus extra to serve (optional)
  • 4 tbsp sultanas
  • 400ml chicken stock
  • ¼ tsp golden caster sugar
  • 150g pot 0% fat Greek yogurt
  • small bunch coriander, chopped

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Method

  1. Put the onion, garlic and ginger in a food processor and whizz to a paste. Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add the korma paste and cook for a further 2 mins until aromatic.
  2. Stir the chicken into the sauce, then add the ground almonds, sultanas, stock and sugar. Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
  3. Remove the pan from the heat, stir in the yogurt and some seasoning, then scatter over the coriander and flaked almonds, if using. Serve with brown or white basmati rice.

Recipe from Good Food magazine, February 2012

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Comments

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kpotiriadis's picture
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Loved this recipe, so did my husband and kids. I also reduced the stock to 300ml and cooked it a bit longer too. Also forgot to buy coriander, but it still tasted great and didn't feel like a low fat version.

emsie_jp's picture

I love this recipe! I read the reviews about the stock so decided to add 300ml as recommended and it was perfect. It is so tasty and you don't feel robbed without the cream. I have made it around three times to date and have always received compliments and empty plates- it's a winner!

sarahjs7's picture

And although there are some reviews against using the patak paste, that was all they had in my local and I have to say I didn't have any issue with it, so was quite relieved, still had a good kick to it. I also used half the Greek yoghurt too as that was killing the spicier side of it. So if you like it with a bit of a kick I'd add a spoonful of yoghurt at a time, give it a good stir and see how it goes

ginnymalan's picture

I love this recipe. Easy, tasty and healthy - win win win :-) It goes really well with the coconut rice recipe from the bbcgoodfood website!

sarahjs7's picture

Really tasty dish, used half the amount of stock and that definately sufficed. Initially made up 350ml after reading reviews, but used quite a bit less still. Added a bit of mild chilli powder to the mix but all in all a real hit. Bf loves it, definately will be making it again!

marlyly89's picture

Made this for the first time tonight - not the greatest korma I've ever had, but still very tasty and due to the lack of cream you feel surprisingly light afterwards. Recipe is really easy to follow and doesn't take long at all. 5/5.

Gordon Ramsay's picture

I made this for the first time tonight and it was delicious (and very very easy). Love the fact it is not full of cream and is healthy. I added a small pinch of chilli flakes to give it a subtle kick and it worked perfectly. I would happily serve this in one of my restaurants.

kaseymitsuri's picture
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Made this one yesterday night for my boyfriend and me. It was really nice, easy and tasty! I'm no good at cooking, but had no trouble with it. We both liked it very much. I see it becoming a favourite for me. Thank you very much for the recipe :)

I also read that somebody added cornflour to make it more condensed, and less stock, more simmering time. Worked well for me. Thanks!

lisamcd's picture

I made this for my family the other night and got four clean plates back and asked for more. This is absolutely delicious. Personally i think next time i will swap the yogart for double cream but everything else perfect. I did simmer abit longer and found the 400ml was just right on simmering alittle longer. Thank you :)

missemilys's picture

I tried this last night, it was REALLY good - I am not usually a curry lover and my partner does not really do spicy food but this was great. I did not have sultanas or almonds but threw in mushrooms instead. The yoghurt removed a lot of the spice. The stock of 400ml was too much and I didn't have time to simmer it right down however it was this great tasting.

Murfy's picture

I used Sharwoods Korma paste as it was on offer.
Now I have to make this all the time,as they loved it so much. It's spicier than expected, but that was all the better say those who ate it.

maplesyrup's picture
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This is simply the best curry I've ever had - and I've had a lot of curries in my time. It's really tasty, creamy and light. Fantastic!!

I agree with the other comments about the amount of stock - I just put less in and let it simmer a bit longer and it was perfect.

rachi09's picture
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Lovley dish and not bad on the calories. would have again highly recommended.

shortloesyahoocouk's picture

A family favourite. Very simple. Made it with my primary school children's cookery club! Very successful and popular. It is quite liquid but I just let it bubble away while the rice cooks to reduce it to conventional consistency.

missrhi's picture

I loved mine, the korma was slightly spicier than one I would have at a curry house but absolutely delicious my very fussy partner even liked it & when my sister tried it she said it was the best curry she had ever tasted! :) Overall I was very pleased & am making it again this evening :) Very simple easy to follow & yummy!

abbyrees's picture
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Just like a real Korma, but even better as it is lower in fat. Will definitely make it again.

liz_southern's picture
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Love this... Even my super fussy youngest son couldn't get enough of it. A firm family favourite now.
Only change I made was to the amount of stock. 400mls made it too runny so I added 300 instead

mrsmammy's picture
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I made this dish this morning up to the yogurt stage, then cooled and put it in the fridge until teatime. I then added the yogurt to the cold mixture, tranferred to an overnproof dish and cooked for 30 minutes. It was delicious. Even enjoyed by my fussy four year old and his two year old brother.

bobbymaru's picture
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Surprisingly flavourful, but very watery. Had to add some cornflour to thicken it up. A good Korma should be really dry. Either half the stock or simmer without a lid. Used store brand korma paste, much nicer than Pataks.

thomasbellamy's picture
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Very Tasty dish and quick and easy. I used low fat natural yogurt. Next time I will use regular natural yogurt or greek yogurt as it only adds about 1.5 extra grams of fat per portion and would improve the taste.

For this dish I omitted the sultanas as my girlfriend is a picky eater, and reduced the chicken stock as suggested by other users. Am very pleased with the result and will surely cook this recipe again.

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