Chicken Korma Recipe
Chicken korma is a delicious Indian dish that is often high in calories due to the use of the cream. However, it is possible to make a healthy version of chicken korma that is low in calories and just as tasty. To do this, simply substitute fat-free Greek yogurt for the cream.
The yogurt will add richness to the dish without all the calories, making it a perfect choice for those looking to lose weight or eat healthily. So next time you're craving a curry, ditch the takeaway and make yourself a healthy chicken korma at home. Gordon Ramsay won't be able to tell the difference.
1 Chopped onion
2 Cloves garlic, coarsely chopped
Thumb size ginger, roughly sliced
2 tbsp Korma paste
4 Chicken breasts, skinless and boneless, sliced into bite-sized pieces
50g Ground almonds, plus more for serving (optional)
2 tbsp Sultanas
400ml Chicken broth
¼ tsp Golden caster sugar
150g Pot fat-free Greek yogurt
Chopped Cilantro from a small bunch
In a food processor, combine 1 chopped onion, 2 roughly chopped garlic cloves, and a roughly chopped thumb-sized piece of ginger to make a paste.
Combine the pasta and 3 tablespoons of water in a big high-sided frying pan and simmer for 5 minutes. Cook for another 2 minutes, until the korma paste is fragrant.
- Toss 4 skinless, boneless chicken breasts into the sauce, chopped into bite-size pieces. 50g powdered almonds, 4 tablespoons sultanas, 400ml chicken stock, and 14 tablespoons golden caster sugar
- Stir everything together well, then cover and cook for 10 minutes, or until the chicken is fully cooked.
- Remove the pan from the heat, whisk in 150g Greek yogurt and seasonings, then top with a small bunch of chopped coriander and extra ground almonds, if desired. Serve with basmati rice, either brown or white.