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Healthy Simple Chicken Korma

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Ingredients

Adjust Servings:
FOR THE CHICKEN
400g Chicken breast boneless, skinless
1 Onions diced
1 Red chili Korma is traditionally very mild, but feel free to adjust the amount of chili depending on how much spice you like.
approx. 1 inch piece Ginger
3 Garlic clove, minced
1 Tbsp Lemon juice
1 Tbsp Coconut oil
1 tsp Garam masala
1 tsp Cumin
FOR THE SAUCE
120ml Chicken stock
1-2 Tbsps Almond butter can substitute Cashew Butter
1 tsp Garam masala
1 tsp Cinnamon
2 tsps Turmeric
1 tsp Coriander (ground)
1 tsp Cumin
2-3 Tbsps Greek yoghurt I use Fage Total
to taste Salt & Pepper
TO SERVE
Basmati rice
Coriander (ground)
Cashew nuts can substitute flaked almonds

Nutritional information

50g
Protein
12g
Carbs
13g
Fats

Healthy Simple Chicken Korma

A healthier, lightened up version of one of the most popular curry dishes, that couldn't be simpler to prepare at home.

Features:
  • Gluten Free
  • 30 minutes
  • Serves 2
  • Medium

Ingredients

  • FOR THE CHICKEN

  • FOR THE SAUCE

  • TO SERVE

Directions

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Dice the chicken breasts into thick cubes.
To make the curry paste, add the garlic, ginger, chopped chili, coconut oil, lemon juice, 1 tsp cumin and 1 tsp garam masala into a food processor and blitz into a fine paste.
Coat the chicken in the curry paste. Cover it and set aside to marinade while you start on the rest (this can be done a few hours in advance for extra flavour).
In a deep pan, saute the onions in a little coconut oil for about 5 minutes.
During this time, prepare the base for the sauce by adding the chicken stock, almond butter, cinnamon, garam masala, turmeric, ground coriander and cumin into a food processor and blending until smooth. Set aside.
Now add your marinaded chicken into the pan and saute until the chicken has browned and cooked through.
When the chicken is almost ready, pour the korma sauce base into the pan and turn the heat down to low.
Add 1 heaped Tbsp of greek yoghurt at a time and stir it through the sauce to thicken.
Season the sauce with a pinch of salt and pepper to taste.
To finish, garnish the curry with a handful of chopped cashew nuts (or flaked almonds) and a sprinkle of fresh coriander leaves. Serve over basmati rice or brown rice.
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Ashleigh

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Healthy Chicken Katsu Curry
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Chicken Satay with Peanut Dipping Sauce
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Healthy Chicken Katsu Curry
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Chicken Satay with Peanut Dipping Sauce

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