Light chicken korma

Light chicken korma

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(45 ratings)

Prep: 15 mins Cook: 20 mins


Serves 4
A mild and healthy chicken korma curry that's still satisfying and full of flavour

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal243
  • fat9g
  • saturates1g
  • carbs4g
  • sugars3g
  • fibre1g
  • protein37g
  • salt0.31g
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  • small knob fresh ginger, peeled and finely sliced



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

  • 1 garlic clove
  • 1 onion, sliced



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

  • 1 tbsp vegetable oil
  • 4 skinless chicken breasts, cut into bite-size pieces



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 100ml chicken stock
  • 3 tbsp low-fat fromage frais
  • 2 tbsp ground almonds
  • handful toasted, sliced almonds, to serve


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • coriander leaves, plain rice, naan bread or chapatis, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  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.

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Comments, questions and tips

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fayfumbs's picture
10th Jan, 2012
Made several times now. Lovely flavour and easy enough for my 14yr old daughter to make. Added spinach before adding low fat creme fraiche as I didn't have fromage frais.
5th Dec, 2011
I doubled the stock, added half teaspoon of tumeric, a tablespoon of coconut milk, a tablespoon of double cream, half teaspoon of sugar and a pinch of crushed chilli. Oh my goodness it was absolutely lovely.
30th Nov, 2011
I made this and added lots of coriander at the end - very easy and delicious!
3rd Sep, 2011
Tasty curry not quite the same as korma from takeaway but all family love it and clean plates all round. I add some chillies and more veg mushrooms peppers etc. Good curry for watching the calories. I have also made it with mascarpone or creme Fraiche when I have no fromage frais and works just as well.
21st Aug, 2011
I made this last night, it was nice but nothing exciting, good as a quick midweek meal. It was lacking the taste of coconut so might add that next time. The sauce is very runny and not much of it so if this was split between 4 people as the recipe suggests, then you'd have mainly pieces of chicken with rice.
25th May, 2011
My mum makes this its delicios and l she makes it just as well as you.
28th Mar, 2011
Very tasty, easy, everyone loved it. Special bonus being low fat :-) The combination of fromage frais and ground almonds was a surprise as it worked so well and replaced the usual coconut milk which I don't like, so a very good alternative - great find! Have filed recipe, will definitely do it again!
9th Mar, 2011
This was very nice!
9th Mar, 2011
Really lovely taste to this curry, almonds really made the difference. I did finely chop the onions as the first time I made it I wasn't keen on the long slivers.
26th Feb, 2011
Made this for the first time for dinner tonight. Although it went down well and everyones plate was empty, ( maybe they were just being polite : D ), I'm sorry to say it had no taste at all. After the fromage frais went in, everything began to curdle. It was basically just chicken and water! Instead of almonds I used red and green peppers. I won't be making this again and will try something else. Fun to try though!


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