Name: Chicken korma
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 1 onion chopped; 2 garlic cloves roughly chopped; thumb-sized piece ginger roughly chopped; 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; small bunch coriander chopped

Chicken korma

Want a curry without too many calories? Use fat-free Greek yogurt instead of cream for a healthy chicken korma that will give your local takeaway a run for its money

35 min total 10 min prep 25 min cook 4 376 cal

Instructions

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1 Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.
2 Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins.
3 Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.
4 Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce.
5 Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
6 Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
7 Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.