Healthier chicken korma

Healthier chicken korma
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min, oven time 50 min

Our healthier chicken korma recipe ditches the fat-laden cream, usually used in the traditional version, making it a lighter alternative.

And curry night wouldn’t be right without soft, pillowy naan breads

Nutrition: per serving

Calories
442kcals
Fat
23.4g (15.3g saturated)
Protein
44.8g
Carbohydrates
14.2g (12.3g sugars)
Fibre
4.5g
Salt
1.4g
Calories
442kcals
Fat
23.4g (15.3g saturated)
Protein
44.8g
Carbohydrates
14.2g (12.3g sugars)
Fibre
4.5g
Salt
1.4g

Ingredients

  • 1 tbsp cold-pressed rapeseed oil
  • 4 free-range skinless chicken breasts, chopped into chunks
  • 2 onions, sliced
  • 1 tsp caster sugar
  • ½ tsp salt
  • 500ml full-fat Greek yogurt (we like Total)
  • Bunch fresh coriander, leaves roughly chopped
  • 20g desiccated coconut, toasted in a dry pan until golden
  • Steamed basmati and wild rice, and lime wedges to serve

For the spice paste

  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 2 garlic cloves, crushed
  • 50g desiccated coconut
  • 2 fresh green chillies, finely chopped
  • 1 tbsp grated fresh ginger
  • 2 tbsp tomato purée

Method

  1. For the spice paste, heat a large frying pan over a medium heat and toast the coriander seeds, cumin seeds, garam masala and turmeric for 1-2 minutes until fragrant. Transfer to a mini food processor or pestle and mortar and grind to a powder. Add the rest of the spice paste ingredients and 50ml water, then whizz or pound until well combined.
  2. In the same pan, heat the oil over a high heat and, when hot, add the chicken and onions, then cook for 5 minutes. Add the spice paste and cook, stirring, for a further 3-4 minutes until fragrant.
  3. Turn down the heat to medium, then add the sugar, salt and yogurt. Stir well and simmer gently for 5-10 minutes, then stir in the coriander, reserving a little to garnish. Sprinkle the korma with a little toasted coconut and chopped coriander, then serve with rice and lime wedges.

delicious. tips

  1. This curry works really well with spinach stirred in for the last 5 minutes and it’s great served with extra yogurt.

  2. Make the spice paste in advance and keep in the fridge for up to 2 weeks in a sealed jar or container.

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Rate & review

Rate

3.4 votes

Reviews

Read what others say...

  1. What an easy and delicious recipe! Lovely flavour. I served with pilau rice but would be nice with naan bread too to scoop up the tasty sauce. When I make it again I won’t bother with the extra toasted coconut sprinkled on the top. 20 g was far too much and I didn’t really think it was necessary. Otherwise, this was perfect!

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