Chicken korma
Chicken korma is a strong favourite for many of us. It’s creamy, full of flavour and a safe bet for those of us who aren’t very good with spice! Usually made with double cream and tons of oil, takeaway or ready-made Kormas can be very high in fat.
So we’ve made some simple healthy swaps, while making sure it still has the nutty, creamy flavour we love! We’ve made a Chicken Korma, but you could substitute the chicken with Tofu or mixed veggies (like aubergine, courgette, cauliflower, broccoli or green beans) to make it vegetarian or vegan. Check out our recipe below and tuck in!
Ingredients
- 1 tbsp olive oil
- 650g chicken breast, diced
- 2 onions, diced
- 3 garlic cloves
- 1 tbsp chopped ginger
- 1 tsp garam masala
- 1 tsp chilli powder
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 250ml passata
- 150g low-fat Greek yoghurt (or dairy-free alternative)
- 200ml water
Method
- Heat oil in a pan over medium heat.
- Add the chicken and fry until cooked through, remove from the pan and set aside.
- Add the onion and saute for 2 minutes.
- Add the garlic and ginger and saute for a further 2 minutes.
- Return the cooked chicken back to the pan.
- Add all the spices and stir. Saute for a further minute.
- Stir in the passata, yoghurt and water. Simmer for 5-10 minutes.
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