The BBC Good Food logo
Light chicken korma in a bowl with flaked almonds, herbs and rice

Easy chicken korma

By
A star rating of 3.6 out of 5.71 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A mild and healthy chicken korma curry that's still satisfying and full of flavour

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal243
fat9g
saturates1g
carbs4g
sugars3g
fibre1g
protein37g
low insalt0.31g
Advertisement

Ingredients

  • small knob fresh ginger , peeled and finely sliced
  • 1 garlic clove
  • 1 onion , sliced
  • 1 tbsp vegetable oil
  • 4 skinless chicken breasts, cut into bite-size pieces
  • 1 tsp garam masala
  • 100ml chicken stock
  • 3 tbsp low-fat fromage frais
  • 2 tbsp ground almonds
  • handful toasted, sliced almonds , to serve
  • coriander leaves, plain rice , naan bread or chapatis, to serve

Method

  • STEP 1

    Cook the ginger, garlic and onion in a large pan with the oil until softened. Tip in the chicken and cook until lightly browned, about 5 mins, then add in garam masala and cook for 1 min further.

  • STEP 2

    Pour over the stock and simmer for 10 mins until the chicken is cooked through. Mix together the fromage frais and ground almonds. Take the pan off the heat and stir in the fromage frais mixture. Sprinkle over sliced almonds, garnish with coriander and serve with boiled rice, chapatis or plain naan bread.

Goes well with

Recipe from Good Food magazine, February 2006

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.6 out of 5.71 ratings
Advertisement
Advertisement
Advertisement

Sponsored content