Light chicken korma

Light chicken korma

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(87 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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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
1st Nov, 2013
I love this recipe. Easy, tasty and healthy - win win win :-) It goes really well with the coconut rice recipe from the bbcgoodfood website!
1st Nov, 2013
Really tasty dish, used half the amount of stock and that definately sufficed. Initially made up 350ml after reading reviews, but used quite a bit less still. Added a bit of mild chilli powder to the mix but all in all a real hit. Bf loves it, definately will be making it again!
4th Oct, 2013
Made this for the first time tonight - not the greatest korma I've ever had, but still very tasty and due to the lack of cream you feel surprisingly light afterwards. Recipe is really easy to follow and doesn't take long at all. 5/5.
Gordon Ramsay
4th Sep, 2013
I made this for the first time tonight and it was delicious (and very very easy). Love the fact it is not full of cream and is healthy. I added a small pinch of chilli flakes to give it a subtle kick and it worked perfectly. I would happily serve this in one of my restaurants.
4th Sep, 2013
Made this one yesterday night for my boyfriend and me. It was really nice, easy and tasty! I'm no good at cooking, but had no trouble with it. We both liked it very much. I see it becoming a favourite for me. Thank you very much for the recipe :) I also read that somebody added cornflour to make it more condensed, and less stock, more simmering time. Worked well for me. Thanks!
27th Aug, 2013
I made this for my family the other night and got four clean plates back and asked for more. This is absolutely delicious. Personally i think next time i will swap the yogart for double cream but everything else perfect. I did simmer abit longer and found the 400ml was just right on simmering alittle longer. Thank you :)
8th Aug, 2013
I tried this last night, it was REALLY good - I am not usually a curry lover and my partner does not really do spicy food but this was great. I did not have sultanas or almonds but threw in mushrooms instead. The yoghurt removed a lot of the spice. The stock of 400ml was too much and I didn't have time to simmer it right down however it was this great tasting.


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