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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12th Sep, 2016
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.
16th Aug, 2016
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.
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.
13th Jul, 2016
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 :)
26th May, 2016
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.
19th May, 2016
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!
14th Jan, 2016
Should have read the comments as it was way too watery - next time I'll add less stock. For the rest, tasted splendid, especially next day. Will make it again.
20th Nov, 2015
Lovely recipe, simple & quick to make As per other comments, I used 300ml of stock and that was plenty. I added yoghurt spoon by spoon until right taste for us I added 2 peppers, mushrooms, bag of spinach to bulk up as previous reviews suggested there wasn't enough for 4. I also left out coriander but added chilli flakes for a slight kick. It was perfect for us all, teenagers & adults. Will make again
22nd May, 2017
So you didn't use this recipe then
22nd Oct, 2015
Made this last night for the family. Tried a few Korma's before but this is the best by far. Really easy and so tasty. Was a bit watery but I just added some Cornflour mixed with water near the end of cooking. You'll never need another Korma recipe.


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