Light chicken korma

Light chicken korma

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(91 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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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!
Saskiavdloo
14th Jan, 2016
5.05
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.
Helr434
20th Nov, 2015
5.05
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
Crawcrook3
22nd May, 2017
So you didn't use this recipe then
nettymcragerson
22nd Oct, 2015
5.05
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.
JoanneMat
7th Sep, 2015
5.05
Tried this recipe tonight, cannot believe how delicious this light meal is! I will never use cream for my Korma again! It was a bit too runny for us, I didn't read the reviews until now so will know in future to do so before cooking one of these meals - I also didn't have cornflour I did cook a good bit longer to try and reduce the stock however it was still too runny. Delicious with some Nan bread - my 2 y/o and 6 y/o sons loved this meal too - worth a try!! Also I used Patak's Korma paste - I found this delicious, however I am glad I tried before seasoning as I found it a bit salty...
shadowryan
13th Jun, 2015
I will be making this again and I have made it several times and love it but it does need adding to as in our house it only feeds 2 with the above instructions
kpotiriadis
2nd Jun, 2015
3.8
Nice recipe, the kids love it. I also reduced the amount of stock

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