Light chicken korma

Light chicken korma

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(89 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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pineapple_cube
23rd Mar, 2015
5.05
Have made this recipe many times for different people and it always goes down brilliantly! The phrase "even better than from the curry house" has even been uttered a few times. I like to add toasted flaked almonds on the top to make it extra special :)
shadowryan
8th Mar, 2015
Made this the other day and it was very easy and the taste was great. Also my house had a very lovely smell.
Ballynure
28th Feb, 2015
5.05
I used prawns instead of chicken. Will definitely make again :)
garyforeman1992
23rd Feb, 2015
5.05
Fantastic recipe and extremely tasty. I would go as far as saying it is the best homemade korma I have tried. It is packed full of good fats and protein for the health conscious and gym junkies alike :)
kaz1892
30th Dec, 2014
5.05
loved it! had no Korma paste so just used korma flavouring mixed with some oil. Husband who hates hot spicy food thought it was wonderful.
smutchie
11th Nov, 2014
3.8
I've made this several times before and tend to use boneless / skinless chicken thighs instead of chicken breasts. I also reduce the stock to 300 / 350ml and allow to simmer longer. We like to add a chilli too. Very quick, easy and goes down well! (Definitely doesn't serve 4 in our house however - 2 greedy people plus some lunchtime leftovers)
winkiwoo
4th Oct, 2014
I'm a vindaloo kind of girl so have never made korma before but thought I would introduce my little one to curry. I must say that I really am impressed with the flavours. I followed the recipe but allowed it to simmer on a low heat for about 45 minute. I added blanched green beans before the end and of course, chilli to mine. I served it with the coconut rice also found on this site but there is enough flavour to just eat with plain rice in my opinion. I will definitely make this again. It has been enjoyed by everyone.
buchan7767
11th Jul, 2014
Lovely recipe...will be making again
sazzlecakes22
17th Jun, 2014
Great recipe. Hubby loved it and it wasn't greasy in any way like a lot of curries. I used about half the amount of chicken stock as didn't want it to be too watery. All in all I would highly recommend and plan to make again when friends come round.
Culinary Wombat
9th Jun, 2014
Very tasty with lots of flavour but was a bit mild so took out a bit of yogurt. Also used a bit less chicken stock because it was slightly watery.

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