Light chicken korma

Light chicken korma

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(96 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 cloves, 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 breasts, 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, questions and tips

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6th Jan, 2018
I also wished I had read the reviews prior to cooking, but given it had a 5 star rating I thought I should just follow the recipe as stated. As per other reviews it definitely has the wrong amount of stock, and I am a bit surprised that the recipe hasn't been updated to reflect this. That said it was a good lighter Korma albeit I had to scramble to find some cornflour as it was way too watery and I added around 300ml of stock. Adding some coconut milk as others have said I think would definitely add what the recipe needs as well, but all in all a decent Saturday Night (Home) Takeaway.
4th Nov, 2017
Just read previous comments, will probably reduce stock to 300ml as advised next time, and I like the suggestion if adding a bit of creamed coconut as a thicker texture would improve it yet further.
4th Nov, 2017
Tried this for tea tonight- delicious, quick, easy and clean plates, what more could you ask for? Five stars without hesitation!
5th Oct, 2017
Tasty, both adults and kids liked it. I took note of what others advised and added 300ml stock and also added a little bit of coconut milk, but only a little around 75ml as I didn't want to add to much to the calories :) Would make this again.
30th Aug, 2017
Great tasty - again as suggested only used 300ml, perfect!
23rd May, 2017
A great recipe. Following the advice of others who commented, I cut the stock down to 300ml and then I add some creamed coconut, which thickened it up and made it a lovely texture.
18th Oct, 2016
I thought this was a fantastic recipe. Really tasty and doesn't taste in the slightest bit "light" - really creamy and delicious! I made with prawns as opposed to chicken and it was great. I also didn't add all the stock as others suggested.
16th Oct, 2016
This recipe works very good in a slow cooker. I have made it twice and it is delicious.
Ang77's picture
10th Jan, 2017
How did you do this in the slow cooker please
18th Nov, 2016
How did you cook it in the slow cooker? Thanks!


2nd Oct, 2016
Can this be done in a slow cooker?
16th Oct, 2016
Yes, that is possible. Reduce the stock 250 ml, otherwise there is to much liquid. Put all the ingredients in the slow cooker (except the yoghurt and coriander), don't dice the chicken. It needs 2 hours on high, after that pull the chicken out and dice it. Put the chicken back and cook for 20 till 30 minutes more.
16th Oct, 2016
Yes, that is possible. I have used this recipe from the Good Food Slow cooker book. Put all the ingredients in the slow cooker (except the yoghurt) put the chicken in whole. 2 hours on high. After that pull the chicken out and cut it in chunks, put it back and cook for 20 till 30 minutes more.
goodfoodteam's picture
13th Oct, 2016
Thanks for your question, we have not tested this recipe in the slow cooker so cannot give specific instructions or timings. For advice on adapting the recipe yourself, take a look at our slow cooker tips. We hope you find it helpful. If you do give it a go, let us know!
11th Nov, 2014
How could this be bulked up to feed 5 or 6?
Ellie255's picture
9th Jul, 2014
Is it possible to not use sultanas? Can you taste the ground almonds?
29th Apr, 2014
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
13th May, 2014
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.
7th Apr, 2014
Does this recipe macros include rice and if so how much?
goodfoodteam's picture
13th May, 2014
Hi there. The nutrition doesn't include rice, thanks.
3rd Aug, 2016
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