Healthier chicken korma

Name: Healthier chicken korma
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 1 tbsp cold-pressed rapeseed oil; 4 free-range skinless chicken breasts, chopped into chunks; 2 onions, sliced; 1 tsp caster sugar; ½ tsp salt; 500ml full-fat Greek yogurt (we like Total); Bunch fresh coriander, leaves roughly chopped; 20g desiccated coconut, toasted in a dry pan until golden; Steamed basmati and wild rice, and lime wedges to serve; For the spice paste; 1 tsp coriander seeds; 1 tsp cumin seeds; 1 tsp garam masala; 1 tsp ground turmeric; 2 garlic cloves, crushed; 50g desiccated coconut; 2 fresh green chillies, finely chopped; 1 tbsp grated fresh ginger; 2 tbsp tomato purée

Published: 16 Apr 15
Updated: 18 Mar 24

Test kitchen approved

Our healthier chicken korma recipe ditches the fat-laden cream, usually used in the traditional version, making it a lighter alternative.

And curry night wouldn’t be right without soft, pillowy naan breads…

Serves 4
Hands-on time 25 min, oven time 50 min

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Ingredients

1 tbsp cold-pressed rapeseed oil
4 free-range skinless chicken breasts, chopped into chunks
2 onions, sliced
1 tsp caster sugar
½ tsp salt
500ml full-fat Greek yogurt (we like Total)
Bunch fresh coriander, leaves roughly chopped
20g desiccated coconut, toasted in a dry pan until golden
Steamed basmati and wild rice, and lime wedges to serve

For the spice paste

1 tsp coriander seeds
1 tsp cumin seeds
1 tsp garam masala
1 tsp ground turmeric
2 garlic cloves, crushed
50g desiccated coconut
2 fresh green chillies, finely chopped
1 tbsp grated fresh ginger
2 tbsp tomato purée

Method

For the spice paste, heat a large frying pan over a medium heat and toast the coriander seeds, cumin seeds, garam masala and turmeric for 1-2 minutes until fragrant. Transfer to a mini food processor or pestle and mortar and grind to a powder. Add the rest of the spice paste ingredients and 50ml water, then whizz or pound until well combined.
In the same pan, heat the oil over a high heat and, when hot, add the chicken and onions, then cook for 5 minutes. Add the spice paste and cook, stirring, for a further 3-4 minutes until fragrant.
Turn down the heat to medium, then add the sugar, salt and yogurt. Stir well and simmer gently for 5-10 minutes, then stir in the coriander, reserving a little to garnish. Sprinkle the korma with a little toasted coconut and chopped coriander, then serve with rice and lime wedges.

Recipe from February 2015 Issue

Nutrition

Nutrition: per serving

Calories: 442kcals
Fat: 23.4g (15.3g saturated)
Protein: 44.8g
Carbohydrates: 14.2g (12.3g sugars)
Fibre: 4.5g
Salt: 1.4g

delicious. tips

This curry works really well with spinach stirred in for the last 5 minutes and it’s great served with extra yogurt.
Make the spice paste in advance and keep in the fridge for up to 2 weeks in a sealed jar or container.

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