Light chicken korma

Light chicken korma

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(85 ratings)

Prep: 10 mins Cook: 25 mins

Easy

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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Ingredients

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    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
    Ginger

    Ginger

    jin-jer

    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

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.

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Comments, questions and tips

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homecooklondon
18th Oct, 2016
5.05
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.
sandragimpel
16th Oct, 2016
This recipe works very good in a slow cooker. I have made it twice and it is delicious.
Ang77's picture
Ang77
10th Jan, 2017
How did you do this in the slow cooker please
ecornish
18th Nov, 2016
How did you cook it in the slow cooker? Thanks!
cmidmore
12th Sep, 2016
5.05
I've made loads of korma recipes and I think I can say this is the best. It's not fatty but it doesnt' taste 'low fat' or in any way like a compromise. I may not have used all the stock, I stopped adding it when it looked about right. Really simple too.
novem07
16th Aug, 2016
5.05
agree a little too watery but very simple and tasty. I didnt put in the sultanas as im not a fan of them in curry. You could change the paste to a hotter one if you prefer it spicier. All in all a very nice korma. will definately make again.
Dersser@outlook.com
23rd Jul, 2016
Delicious... Only used 3/4 of a cup of stock plus 1 tsp of sugar, half the amount of Sultana and a dollop of double cream at the end. Easiest and quickest curry I've ever made and nearest taste to takeaway.
rachy606
13th Jul, 2016
5.05
Very very tasty... Could do with a bit more of a coconut taste, so I might add coconut milk as well as yoghurt next time. I've made it twice now and I fully agree with the other members, use less stock! I used 250ml of stock both times and it was a perfect consistency at the end. Oh and I didn't bother with sultanas either as we don't really like them in our curries here :)
calamarielou
26th May, 2016
5.05
Gorgeous! A wee watery but not overly so. Will use a tad less stock next time. Also made paste from scratch which complemented it nicely. Simple, quick and healthy.
chloebo98
19th May, 2016
3.8
Was too watery with all that stock. I'm mine I added more yogurt, more paste, and a hell of a lot more corriander and cooked in with the sauce, I didn't have a good blender so just fried the chicken with the finely chipped onion,garlic and corriander and it worked just fine, I then added the paste and yogurt and allowed to summer. Was very flavorsum!

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leighhhhhhhh
2nd Oct, 2016
Can this be done in a slow cooker?
sandragimpel
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.
sandragimpel
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
goodfoodteam
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!
smutchie
11th Nov, 2014
3.8
How could this be bulked up to feed 5 or 6?
Ellie255's picture
Ellie255
9th Jul, 2014
Is it possible to not use sultanas? Can you taste the ground almonds?
Harryava22
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
goodfoodteam
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.
superhayes
7th Apr, 2014
Does this recipe macros include rice and if so how much?
goodfoodteam's picture
goodfoodteam
13th May, 2014
Hi there. The nutrition doesn't include rice, thanks.
Maclodge
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