Chicken korma
- Published: 30 Sep 10
- Updated: 18 Mar 24
This low-cal chicken korma recipe has less than half the fat and 200 fewer calories than the standard dish.
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Serves 4
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Takes 35 minutes to make, 14-18 minutes to cook
Ingredients
- ½ tbsp olive oil
- 1 large red onion, sliced
- 3 garlic cloves, crushed
- 3 (about 500g) free-range skinless chicken breasts, cut into chunks
- 2 tsp garam masala
- 1 tsp ground cumin
- 300ml chicken stock
- 3 tbsp low-fat fromage frais
- 50g ground almonds
- 50g mangetout, sliced
- 2 tbsp chopped fresh coriander
- 1 tbsp flaked almonds, toasted
Method
- Heat the oil in a wok or large pan and cook the sliced onion for 2-3 minutes. Add the garlic and cook for another minute.
- Add the chicken pieces and stir-fry for 4-5 minutes until starting to brown, then stir in the spices and cook for a couple of minutes more.
- Add the stock and fromage frais, mix well, then add the ground almonds and mangetout. Bring to the boil, then cover and simmer, stirring occasionally, for 8-10 minutes, until the sauce is creamy and the chicken is cooked.
- Stir in the coriander, season to taste and serve sprinkled with the almonds, with some wholegrain rice on the side, if you wish.
- Recipe from October 2010 Issue
Nutrition
- Calories
- 290kcals
- Fat
- 13g (1.4g saturated)
- Protein
- 38.8g
- Carbohydrates
- 6.6g (3.3g sugar)
- Salt
- 0.6g
delicious. tips
Adding mangetout, spinach or watercress will give your meal some crunch and more nutrients.
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