Light chicken korma

Light chicken korma

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(81 ratings)

Prep: 10 mins Cook: 25 mins


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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  • 1 onion, chopped



    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



    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


  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 (100)

jimiskewl's picture

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.

helenmakin's picture

Yummy! a Firm favourite made weekly :)

abikinsey's picture

OMG!! I will never again buy a Chicken Korma! I found the stock was simmered away leaving lovely saucy 'gravy'. Tried with prawns too for non-meat eater boyfriend, he'd usually prefer a curry hotter but this had high praise! Children ask for more and still can't believe it's low fat!!!

laramoran's picture

Have been making this recipe since it came out in the magazine and it's brilliant. I don't eat spicy food and never have korma as know hot fattening it is but this was great. My husband is a big curry fan and loved it too and saidnitnwas better that restaurant ones. We made it for a curry night with friends along with some other spicier curries and it went down a storm, great recipe.

liseyloo1972's picture

This is a lovely recipe.. I made ours korma with a kick by adding a red chilli at the stage of blending the onion, garlic & ginger.. Also used chicken thighs for more flavour and simmered uncovered to thicken the sauce.. Perfecto!

riggersjnr's picture

Don't generally make curries as i dont like them (strong dislike of hot food), decided to make this and its the most delicious meal. Made it 3 times now and still a firm favourite with the family. Its also so quick and easy to make and different to other Korma's as there is no coconut (which many of the family dont like)!

gill1981's picture

Just made this and its gorgeous! really doesn't taste low fat. Followed advice from previous comments and cooked uncovered for the last 5 minutes and was perfect consistency. Also added a few extra sultanas as I love them. Will definitely make again.

allielovetocook's picture

Ooops, forgot!!

allielovetocook's picture

Yum yum yum .. best Korma I've ever made - and my husband and daughter agree. So many are either overly sweet, or have the wrong texture, and this one is just right. I gave the Chicken 20 minutes in the pan - 15 of it covered and then the last 5 mins gently bubbling with the lid off. Then, when the yoghurt was mixed into it, the sauce was just right. I will use this recipe time and again - like so many BBC Good Food recipes!!

anast71's picture

Really nice. I used quorn instead of chicken which worked well but perhaps needed more liquid.

hsalinger's picture

Didn't bother making the paste. Just chopped the onions finely and then fried it with ginger and garlic before adding the Korma paste. It was quite runny but added a bit of cornflower to thicken it and reduced the sauce by letting it cook a bit longer without the lid on. Added peppers and spinach (whatever I had in the fridge really). Kids loved it and they are usually not big fans of Indian food!

abigail2002's picture

Help what did I do wrong followed the recipe........made my known Korma Paste.....and added when it should.....but it was awful very very bitter.....what went wrong!!!!,

mriancook's picture

Really nice curry, doesn't taste low fat either.

donnadoo98's picture

Absolutely delicious- a very tasty meal and one that we've had over and over :)

jaxstan1964's picture

Thought I would give this a go as a lower fat version - the whole family really enjoyed it (even the fussy ones!). I made it as the recipe says.

lucycox88's picture

I made this a while back for the family, everyone loved it, its delicious!!! : )

angibean's picture

Loved it! Didn't taste low fat. Full of flavour.

faux109's picture

This is absolutely delicious. It tastes like a proper curry and felt like a real treat on a low fat diet.

dougsmum's picture

Very simple and really tasty. Mild enough for my two year old and four year old loved it too. Ran out of sultanas so I chopped up some dried apricots instead - worked really well.

cemiddlebrook's picture

Very tasty! I added flour to thicken it a bit but other than that I pretty much kept to the recipe, will definitely make again.


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