Light chicken korma

Light chicken korma

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
11th Jul, 2014
Lovely recipe...will be making again
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.
27th May, 2014
My most-used BBC recipe. Dead easy and super tasty every time.
7th May, 2014
That was very nice but it lacks the coconut flavour of the real thing. I added half a can of coconut milk instead of the yoghurt, which is not calorific. But it still lacked the flavour so next time I will add some dry coconut. Otherwise very nice easy recipe with lots of flavour.
5th May, 2014
Wow, this is a delicious curry recipe. I used it as an introduction to curry for my 2 children and they loved it. Lots of flavour, not too much spice. Followed the recipe in full - we like plenty of sauce to dip our naans in!
8th Apr, 2014
Loved this recipe, so did my husband and kids. I also reduced the stock to 300ml and cooked it a bit longer too. Also forgot to buy coriander, but it still tasted great and didn't feel like a low fat version.
2nd Feb, 2014
I love this recipe! I read the reviews about the stock so decided to add 300ml as recommended and it was perfect. It is so tasty and you don't feel robbed without the cream. I have made it around three times to date and have always received compliments and empty plates- it's a winner!
1st Nov, 2013
And although there are some reviews against using the patak paste, that was all they had in my local and I have to say I didn't have any issue with it, so was quite relieved, still had a good kick to it. I also used half the Greek yoghurt too as that was killing the spicier side of it. So if you like it with a bit of a kick I'd add a spoonful of yoghurt at a time, give it a good stir and see how it goes


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.