Quick Chicken Korma

Quick Chicken Korma is a lighter, diabetic friendly take on the classic Indian dish, offering rich flavours with a velvety sauce made from wholesome ingredients. By using lean chicken, heart-healthy oils, and yogurt instead of heavy cream, this comforting curry maintains its authentic taste while being mindful of health-conscious choices.

Prep Time 15

Cook Time 20

Total Time 35

Servings People

Ingredients

1 tsp rapeseed oil
1 medium onion chopped
2 tbsp korma curry paste
200 g chopped tomatoes
2 medium chicken breasts chopped
1 tbsp ground almonds
150 g natural low fat yogurt
1 tsp toasted flaked almonds to garnish
basmati rice to serve

Instructions

Heat the oil in a non-stick frying pan.
1 tsp rapeseed oil
Add the onion and fry for 4-5 minutes until softened. Add the curry paste and continue to fry for 2 minutes.
1 medium onion, 2 tbsp korma curry paste
Add the tomatoes, bring to the boil and simmer for 2 minutes.
200 g chopped tomatoes
Transfer to a food processor and blend until almost smooth.
Return to the pan, add the chicken and heat for 5-7 minutes or until the chicken is cooked.
2 medium chicken breasts
Stir in the ground almonds and yogurt, heat through gently - without boiling. T
1 tbsp ground almonds, 150 g natural low fat yogurt
op with a few toasted almonds and serve with plenty of steamed basmati rice.
1 tsp toasted flaked almonds, basmati rice

Notes

Recipe tips for Quick Chicken Korma:

This is also great served cold with plenty of salad in a rolled-up roti or tortilla.

For a veggie version, just make the sauce then toss in chunks of cooked sweet potatoes and sautéed whole mushrooms in place of the chicken.

Freezing instructions for Quick Chicken Korma: Suitable for freezing once cooked. Then defrost in the fridge or microwave and reheat thoroughly until piping hot throughout.

Nutrition