Chicken korma
- Cassie Best
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Serves 4
Easy
Prep: 10 mins
Cook: 25 mins
A star rating of 4.5 out of 5.434 ratingsRate
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Want a curry without too many calories? Use fat-free Greek yogurt instead of cream for a healthy chicken korma that will give your local takeaway a run for its money
Freezable
Egg-free
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Indian spiced greens
A star rating of 4.1 out of 5.53 ratings
Cassie's tips for the perfect chicken korma:
- This is one of those curries that tastes even better the next day. I'll often make it in advance and gently reheat it, as the spices have more time to develop and mellow.
- If the sauce thickens a little too much while simmering or reheating, just stir in a splash of water or chicken stock until it reaches the desired consistency.
- One thing I take care with is adding the yogurt gently and off the heat. Stirring it in gradually helps keep the sauce smooth and creamy, rather than allowing it to split.
- I like to toast the ground almonds briefly before adding them. It only takes a couple of minutes but gives the finished curry a deeper, nuttier flavour.
- My favourite way to serve chicken korma is with fluffy basmati rice, warm naan and a spoonful of mango chutney. A side of cucumber raita adds a refreshing contrast to the rich, creamy sauce.
Ingredients
Nutrition
Units:
MetricUS
-
1 onion
chopped
-
2 garlic cloves
roughly chopped
-
thumb-sized piece ginger
roughly chopped
-
4 tbsp korma paste
-
4 skinless, boneless chicken breasts
cut into bite-sized pieces
-
50g ground almonds
plus extra to serve (optional)
-
4 tbsp sultanas
-
400ml chicken stock
-
¼ tsp golden caster sugar
-
150g pot 0% fat Greek yogurt
-
small bunch coriander
chopped
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Nutrition: per serving
-
kcal376
-
fat11g
-
saturates1g
-
carbs28g
-
sugars25g
-
fibre3g
-
protein40g
high
-
salt1.4g
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Method
-
step 1
Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.
-
step 2
Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins.
-
step 3
Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.
-
step 4
Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce.
-
step 5
Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
-
step 6
Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
-
step 7
Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.
Cassie Best
Cassie is our Head of Food. After training as a chef at Leiths School of Food and Wine, she's worked for Good Food for the last 13 years, creating hundreds of recipes, including many you see on the cover of the magazine. She has a passion for creating easy family meals that everyone can cook and also loves to bake with her two children. See more of Cassie's recipes
Recipe from Good Food magazine, February 2012
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A star rating of 4.5 out of 5.434 ratings
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