Light chicken korma

Light chicken korma

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(59 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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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.

cazbah's picture

But it's full of sugar :(

hadfieldk's picture

After all these great reviews I was very excited to taste this! However, I forgot to add less stock as suggested by many reviewers and this did leave a very runny sauce. The dish looked amazing, but for me it did not deliver that rich korma taste, in fact it lacked in flavour. I used pataks paste. Does anyone know of a better paste to use? This dish had promise and I've not given up on it yet!

sonyaritchie's picture

I have made this twice and it is gorgeous, it does not taste in any way low fat and is almost as good as any takeaway, love it a great success is becoming a family favourite...

allyp86's picture
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Defo reduce the amount of stock, at least to begin with, you can always add more later if it's too thick! Recipe is nice, quite tasty but i did find it a litle sour when i used Total 0% fat yoghurt. Might have to add a little more sugar for those who like their kormas sweet

heidinell's picture
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Loved this recipe, my whole family really, really enjoyed it.

vixyfiend's picture
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I have made this a few times now and its lovely! So much better than the jars you buy in supermarkets. I also used the Patak's korma paste which has the best flavour. Definitely make the day before and leave to thicken/develop the flavours further -- there are only two of us so we have this two nights running, but its always better the 2nd day :-) I am also planning on tweaking it to be Tikka as well.

pitkin03's picture
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Really tasty and really easy to cook aswell. Consistency was just right, you need to simmer for longer than suggested to reduce the stock more but I suppose you could use a little less stock for a quicker simmer time.

Will definetly be cooking this again very soon!!!

gillianxx's picture
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Just made this for the first time and the whole family loved it! Everyone agreed that it tasted better than the Indian takeaway!

abbyrees's picture
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Lovely Korma, just like from a take away. You can taste the difference with the yogurt but still nice and could be substituted with cream if not needed to be low fat.
I made this up the day before and started out runny, but texture did improve the next day and did thicken.
I made it with turkey meatball, delicious.

jadedermody's picture
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very nice creamy sauce!

louboo2245's picture

Is the calorie count just for the Korma or does it include the rice as well?

caz1103x's picture
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I absolutely love this recipe! Me & my partner make it twice a week (we halve the ingredients to make 2 servings but add a little more stock as 200mls doesn't seem to be enough) & its yummy very easy to make, very filling & great on calories.
I would recommend buying the Patak's korma paste instead of supermarket's own brand as there are more spices in it & therefore creates a much better flavour :) we've tried it with both & you can taste the difference! xx

jimiskewl's picture
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Used five chicken breasts. I added the water to the food processor as it helped whizz up the paste. I think that I used too much Korma paste as the flavour came across a bit too tangy so next time I'll level off the tbsp's a bit. Because of this I then added 200g Yogurt and more ground almonds, which really helped thicken up the sauce (noting previous comments about the sauce being runny). Was a bit skeptical about the sultanas but they were actually really nice. Went down well with everyone and will definitely make this again in a bigger batch in order to freeze some.

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