Chicken Recipe Collection

Chicken korma

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

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

Directions

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.