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
- 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.
- 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.
- 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.
