Healthy Chicken Korma Recipe

healthy chicken korma recipe

healthy chicken korma recipe

Chicken Korma curry is often full of cream and therefore is high in syns, but there is a very healthy alternative. By using fat free yoghurt you still get the creamy taste, but with very little of the calories, and 4 syns per portion.

  • 5oog chicken breast cut in to small cubes
  • 1 large onion finely sliced
  • 3 tomatoes finely chopped
  • 1 garlic clove finely chopped
  • 1 inch ginger finely chopped
  • 1, 2, 3 chilli peppers finely chopped, depending how hot you like it
  • 1 tablespoon of dessicated coconut
  • 1 25g sachet of creamed coconut
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 250ml fat free natural yoghurt
  • salt and pepper
  • low calorie cooking oil spray
  1. Spray a large wok with the low calorie cooking oil spay and place on a high heat.
  2. Add the onions, chilli, garlic and ginger to the wok and heat for a few minutes until the onion just begins to brown.
  3. Add the chicken to the pan and cook through for a few minutes.
  4. Add the tomatoes and continue to cook for a minute or two.
  5. Season with the spices and salt and pepper and mix well to ensue all chicken pieces get an even spice coating.
  6. Add the dessicated and creamed coconut, mix well, and continue to cook on a lower heat for a few more minutes with the lid on until all of the chicken pieces all lightly cooked through.
  7. Check some of the larger pieces of chicken by slicing in half to ensure they are cooked all the way through. Once you are happy the chicken is cooked take the pan from the heat and allow to rest for a few minutes with the lid on.
  8. Add the yoghurt and mix well just before serving, in this case we served with plain boiled rice.
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