Chicken Korma
A lighter version of the traditional Indian chicken korma — golden, creamy and aromatic, but with fewer calories than the takeaway.
Ingredients
- 800g chicken breast - cut into chunks
- 2 medium onions - finely chopped
- 3 garlic cloves - crushed
- 2 tsp freshly grated ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/4 tsp mild chilli powder
- 60ml passata (or crushed tomatoes)
- 480ml chicken stock
- 120ml fat-free plain yoghurt
- 1/2 tsp coconut extract
- 30g creamed coconut
- 1 tbsp cornflour
- 1/2 tbsp sukrin (or sweetener of choice)
- Salt and black pepper
- Cooking oil spray
- Freshly chopped coriander - to garnish
Instructions
- Spray a frying pan with oil over medium-high heat. Add the onion, ginger and garlic and fry for about 5 mins until golden.
- Stir in the cumin, coriander, garam masala, turmeric and chilli powder to coat.
- Add the passata and stock, then bring to the boil.
- Reduce the heat and simmer for about 10 mins until the onions are completely softened.
- Pour the mixture into a blender and blend until smooth; set aside.
- Spray the same pan with oil and add the chicken. Fry until golden on all sides.
- Pour in the blended sauce and simmer until the chicken is fully cooked, about 8 mins.
- Add the creamed coconut, coconut extract, yoghurt and sukrin.
- Mix the cornflour with a little cold water to make a slurry. Pour into the pan and stir continuously until the sauce is smooth and creamy.
- Season with salt and pepper, sprinkle with fresh coriander and serve with your preferred sides.