Chicken Korma
Not all curries have to be spicy and if you are looking for something with all of the flavour of a curry, but none of the spice, then a Chicken Korma is for you.
Servings: 2 people
Calories: 450kcal
Ingredients
- 300 g Chicken breast cut into chunks
- 1 Onion finely chopped
- 1 tablespoon Olive oil
- 4 tablespoon Korma paste
- 200 ml Coconut milk
- 2 tablespoon 0% Fat Free Greek yogurt
- 1 teaspoon Desiccated coconut (to serve)
Instructions
- Over a medium heat put 1 tablespoon Olive oil in a large pan and add 1 Onion. Cook until softened, about 4-5 minutes.
- Add 300 g Chicken breast and cook until browned all over, about 5 minutes.
- Add 4 tablespoon Korma paste and stir so the chicken is coated.
- Add 200 ml Coconut milk, stir well and bring to the boil.
- Reduce to a simmer and cook for 15-20 minutes until the chicken is cooked through.
- Stir in 2 tablespoon 0% Fat Free Greek yogurt to get a marbled effect.
- Serve with rice and 1 teaspoon Desiccated coconut sprinkled over the top.
Notes
- If you need to thicken the curry, then you can just let it cook for a little longer.
- You can add some extra spice with some red chilli flakes
- Leftovers can be stored in the fridge for 2 days or in the freezer for up to 3 months.
- This recipe can be made in the slow cooker too.
- You can make your own curry paste, or use store bought.
Nutrition
Serving: 1portion | Calories: 450kcal | Carbohydrates: 11g | Protein: 36g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 97mg | Sodium: 196mg | Potassium: 855mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4770IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 5mg
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