Christmas Light Chicken Korma

Christmas Light Chicken Korma

If you want a curry without the calories try replacing cream with yogurt for a diet friendly treat.

PREP: 10 MINS

COOK: 25 MINS

SERVES: 4

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
• 50 g ground almond, plus extra to serve
• 4 tbsp sultana
• 400 ml chicken stock
• ¼  tsp golden caster sugar
• 150 g pot 0% fat Greek yogurt small bunch coriander, chopped
  

Method 

1. Put the onion, garlic and ginger in a food processor and whiz 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 bas-mati rice.