Recipes
Light chicken korma
If you have a craving for a curry but you're worried about the calories try this delicious curry for a diet-friendly treat. It's easy to make and suitable for home freezing.
| NUTRITIONAL INFORMATION (per serving): | |
| Kcalories | 376 |
| Protein | 40g |
| Carbs | 28g |
| Fat | 11g |
| Saturates | 1g |
| Fibre | 3g |
| Sugar | 26g |
| Salt | 1.1g |
10 minutes
COOKING TIME:
25 minutes
DIFFICULTY:
Easy
INGREDIENTS:
1 onion, chopped
2 garlic cloves, roughly chopped
A thumb-sized piece ginger, roughly chopped
4 tablespoon korma paste
4 skinless, boneless chicken breasts, cut into bite-sized pieces
50g ground almonds, plus extra to serve (optional)
4 table spoon sultanas
400ml chicken stock
1/4 tsp golden caster sugar
150g pot 0% fat Greek yogurt
Small bunch coriander, chopped
METHOD:
1. Put the onion, garlic and ginger in a food processor and whizz to a paste. Tip the paste into a large high-sided frying pan with 3 tablespoon water and cook for 5 minutes. Add the korma paste and cook for a further 2 minutes 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 minutes 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 basmati rice.