Light chicken korma

Light chicken korma

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
24th Jan, 2011
Although this doesn't taste like a true Korma, still thought it was a great recipe for a low-fat curry. I did find that it needed more stock though. Will definitely make this again.
15th Dec, 2010
I'm afraid that I was disappointed with this recipe as it stands. It's too bland for my tastes. I don't mean this in terms of hotness but in terms of flavour; this dish lacks depth. I may try it again with more spice (and perhaps fruit) because I do think it has potential.
3rd Nov, 2010
Love Love Love this recipe and so does the whole family :o) I use a large piece of ginger, add a tin of chick peas and add tumeric, coriander and cumin as suggested.
3rd Sep, 2010
Really really good - I added a bit of coconut milk too and a load of chopped coriander. The next time I make it, I will poach chicken and remove it until the last minute to keep it tender. I will definitely make it again.
20th Aug, 2010
Good recipe although I adapted it a bit by adding tumeric and a squeeze of lemon juice to lift it a bit. Didn't find it watery at all, in fact I had to add extra liquid to it make a sauce.
4th Jul, 2010
mmmm just made this tonight for my tea, was really easy to do and so so tasty, i used creme friache instead of fromais frais. would definatey make this again since im on a health kick would have this instead of a indian takeaway, was just as satifying & enjoyed it more as so low in calories too :)
13th Jun, 2010
I made this last night. it was tasty, definitely not too runny. I added extra cumin, coriander & cayenne as well as some coriander leaf at the end.
18th May, 2010
I work with a student called James and we made this recipe in a healthy eating cooking class. This is what James thinks of the curry. I think the curry was nice. A very successful recipe!
11th May, 2010
Yummy but not much depth to the flavour. Also as there is no coconut I wouldnt really call this a korma. I added extra turmeric, ground coriander and ground cumin as recommended and also chopped fresh coriander at the end but it was still a bit bland. A teaspoon of Harissa or a chopped birdseye chilli should give it a better kick next time.
8th Nov, 2009
This is a nice easy curry, but not as good as the fattening takeaways. All my family love it, but I have made it also with lots of cream and added extra curry paste and then it feels more like a weekend treat than a midweek tea.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.