Light chicken korma

Chef: Tesco

Prep: 10 mins

Cook: 25 mins

This clever chicken curry recipe replaces the cream with yoghurt for a healthier option!

1 onion, chopped

2 garlic cloves, roughly chopped

thumb-sized piece ginger, roughly chopped

3 tbsp water

4 tbsp korma paste

4 skinless, boneless chicken breasts, cut into bite-sized pieces

50g ground almonds, plus extra to serve (optional)

4 tbsp sultanas

400ml chicken stock

¼ tsp golden caster sugar

150g pot 0% fat Greek yogurt

Salt and pepper to season

Small bunch coriander, chopped

300g rice

Tip in the onion, garlic and ginger into a food processor and blitz until it forms a paste.

Spoon into a large high-sided frying pan with 3tbsp of water and cook for 5 minutes.

Add the korma paste and allow to cook for two more minutes until aromatic.

Mix the chicken into the sauce, then tip in the ground almonds, sultanas, stock and sugar.

Make sure to combine well and then cover and simmer for 10 minutes until the chicken is cooked through.

While the chicken is simmering cook the rise according to packet instructions. Remove and drain.

Take the pan off the heat stir in the yoghurt and the seasoning.

Sprinkle with the coriander and flaked almonds and serve with the rice.

Serves
4

Preparation Time
10 minutes

Cooking Time
25 minutes

Main ingredients
Chicken, Rice

Recipe Type
Dinner, Easy, Family Dinners, Healthy, Quick Meals, One Pot, Curry, Classics, Low Calorie

Cuisine
Indian

Special Info
Gluten free, Egg free

Level of Difficulty
Easy

For a gluten free version, use gluten free rice.

Light chicken korma

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