Light chicken korma

Light chicken korma

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(79 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
If you want a curry without the calories try replacing cream with yogurt for a diet-friendly treat

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal376
  • fat11g
  • saturates1g
  • carbs28g
  • sugars26g
  • fibre3g
  • protein40g
  • salt1.1g
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Ingredients

  • 1 onion, chopped
    Onion

    Onion

    un-yun

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

  • 2 garlic clove, roughly chopped
  • thumb-sized piece ginger, roughly chopped
    Ginger

    Ginger

    jin-jer

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

  • 4 tbsp korma paste
  • 4 skinless, boneless chicken breast, cut into bite-sized pieces
  • 50g ground almond, plus extra to serve (optional)
  • 4 tbsp sultana
  • 400ml chicken stock
  • ¼ tsp golden caster sugar
  • 150g pot 0% fat Greek yogurt
  • small bunch coriander, chopped

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.

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Comments, questions and tips

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Comments (97)

novem07's picture
5

agree a little too watery but very simple and tasty. I didnt put in the sultanas as im not a fan of them in curry. You could change the paste to a hotter one if you prefer it spicier. All in all a very nice korma. will definately make again.

Dersser@outlook.com's picture

Delicious... Only used 3/4 of a cup of stock plus 1 tsp of sugar, half the amount of Sultana and a dollop of double cream at the end. Easiest and quickest curry I've ever made and nearest taste to takeaway.

rachy606's picture
5

Very very tasty... Could do with a bit more of a coconut taste, so I might add coconut milk as well as yoghurt next time. I've made it twice now and I fully agree with the other members, use less stock! I used 250ml of stock both times and it was a perfect consistency at the end. Oh and I didn't bother with sultanas either as we don't really like them in our curries here :)

calamarielou's picture
5

Gorgeous! A wee watery but not overly so. Will use a tad less stock next time. Also made paste from scratch which complemented it nicely. Simple, quick and healthy.

chloebo98's picture
3.75

Was too watery with all that stock. I'm mine I added more yogurt, more paste, and a hell of a lot more corriander and cooked in with the sauce, I didn't have a good blender so just fried the chicken with the finely chipped onion,garlic and corriander and it worked just fine, I then added the paste and yogurt and allowed to summer. Was very flavorsum!

Saskiavdloo's picture
5

Should have read the comments as it was way too watery - next time I'll add less stock. For the rest, tasted splendid, especially next day. Will make it again.

Helr434's picture
5

Lovely recipe, simple & quick to make
As per other comments, I used 300ml of stock and that was plenty. I added yoghurt spoon by spoon until right taste for us
I added 2 peppers, mushrooms, bag of spinach to bulk up as previous reviews suggested there wasn't enough for 4. I also left out coriander but added chilli flakes for a slight kick.
It was perfect for us all, teenagers & adults. Will make again

nettymcragerson's picture
5

Made this last night for the family. Tried a few Korma's before but this is the best by far. Really easy and so tasty. Was a bit watery but I just added some Cornflour mixed with water near the end of cooking. You'll never need another Korma recipe.

JoanneMat's picture
5

Tried this recipe tonight, cannot believe how delicious this light meal is! I will never use cream for my Korma again! It was a bit too runny for us, I didn't read the reviews until now so will know in future to do so before cooking one of these meals - I also didn't have cornflour I did cook a good bit longer to try and reduce the stock however it was still too runny.

Delicious with some Nan bread - my 2 y/o and 6 y/o sons loved this meal too - worth a try!!

Also I used Patak's Korma paste - I found this delicious, however I am glad I tried before seasoning as I found it a bit salty...

shadowryan's picture

I will be making this again and I have made it several times and love it but it does need adding to as in our house it only feeds 2 with the above instructions

kpotiriadis's picture
3.75

Nice recipe, the kids love it. I also reduced the amount of stock

jule955's picture

Really lovely, and very easy! I found the sauce a bit runny and had to reduce it at the end; I think it needs less stock. I cooked for 2 but made the same amount of sauce and was glad I did. I think it might not have been enough sauce for 4 though.

pineapple_cube's picture
5

Have made this recipe many times for different people and it always goes down brilliantly! The phrase "even better than from the curry house" has even been uttered a few times. I like to add toasted flaked almonds on the top to make it extra special :)

shadowryan's picture

Made this the other day and it was very easy and the taste was great. Also my house had a very lovely smell.

Ballynure's picture
5

I used prawns instead of chicken. Will definitely make again :)

garyforeman1992's picture
5

Fantastic recipe and extremely tasty. I would go as far as saying it is the best homemade korma I have tried. It is packed full of good fats and protein for the health conscious and gym junkies alike :)

kaz1892's picture
5

loved it! had no Korma paste so just used korma flavouring mixed with some oil. Husband who hates hot spicy food thought it was wonderful.

smutchie's picture
3.75

I've made this several times before and tend to use boneless / skinless chicken thighs instead of chicken breasts. I also reduce the stock to 300 / 350ml and allow to simmer longer. We like to add a chilli too.

Very quick, easy and goes down well! (Definitely doesn't serve 4 in our house however - 2 greedy people plus some lunchtime leftovers)

winkiwoo's picture

I'm a vindaloo kind of girl so have never made korma before but thought I would introduce my little one to curry. I must say that I really am impressed with the flavours. I followed the recipe but allowed it to simmer on a low heat for about 45 minute. I added blanched green beans before the end and of course, chilli to mine. I served it with the coconut rice also found on this site but there is enough flavour to just eat with plain rice in my opinion. I will definitely make this again. It has been enjoyed by everyone.

buchan7767's picture

Lovely recipe...will be making again

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Questions (6)

smutchie's picture
3.75

How could this be bulked up to feed 5 or 6?

Ellie255's picture

Is it possible to not use sultanas?
Can you taste the ground almonds?

Harryava22's picture

When I first mad this it was lovely however second time round I decided to slow cook it with beef and when I added the yoghurt at the end it didn't mix in well as the first time??!!

goodfoodteam's picture

Hi there. Make sure you stir the yogurt in when the pan is no longer on the heat, if you allow it to stand for 5 minutes first it will also help, thanks.

superhayes's picture

Does this recipe macros include rice and if so how much?

goodfoodteam's picture

Hi there. The nutrition doesn't include rice, thanks.

Tips (1)

Maclodge's picture

Just made this and it tastes AMAZING. I used coconut milk instead of yoghurt.
Will make this again and again I'm sure, thanks for sharing your lovely recipe.
I also added some chopped coriander whilst cooking, as I love it.
Perfect