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Plate of chicken korma with basmati rice

Chicken korma

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Rating: 5 out of 5.260 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Want a curry without too many calories? Use fat-free Greek yogurt instead of cream for a healthy korma that will give your local takeaway a run for its money

  • Freezable
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal376
fat11g
saturates1g
carbs28g
sugars26g
fibre3g
protein40g
low insalt1.1g
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Ingredients

  • 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

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. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.

  • STEP 3

    Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.

  • STEP 4

    Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.

  • STEP 5

    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.

Goes well with

Recipe from February 2012, February 2012

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Overall rating

Rating: 5 out of 5.260 ratings
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