Light Chicken Korma
This flavorful chicken curry combines tender chicken pieces in a fragrant and creamy sauce, infused with ginger and garlic. The warm spices of garam masala add depth to the dish, while the combination of fromage frais and ground almonds creates a rich and velvety texture. Topped with crunchy sliced almonds and fresh coriander, this dish is best enjoyed with a side of steamed rice or your favorite flatbread.
— Constant Cookbook
Ingredients
- small knob fresh ginger , peeled and finely sliced
- 1 garlic clove
- 1 onion , sliced
- 1 tbsp vegetable oil
- 4 skinless chicken breasts, cut into bite-size pieces
- 1 tsp garam masala
- 100ml chicken stock
- 3 tbsp low-fat fromage frais
- 2 tbsp ground almonds
- handful toasted, sliced almonds , to serve
- coriander leaves, plain rice , naan bread or chapatis, to serve
Instructions
- Cook the ginger, garlic and onion in a large pan with the oil until softened. Tip in the chicken and cook until lightly browned, about 5 mins, then add in garam masala and cook for 1 min further.
- Pour over the stock and simmer for 10 mins until the chicken is cooked through. Mix together the fromage frais and ground almonds. Take the pan off the heat and stir in the fromage frais mixture. Sprinkle over sliced almonds, garnish with coriander and serve with boiled rice, chapatis or plain naan bread.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 243 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 0.31 milligram of sodium
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