Light Chicken Korma
Delve into the rich and aromatic flavors of this creamy chicken korma. An enticing blend of spices, tender chicken, and a velvety sauce create a dish that is both comforting and satisfying. With a hint of sweetness from sultanas and the nutty essence of ground almonds, this dish is perfect for a cozy dinner at home. Serve over fluffy basmati rice for a complete experience that is sure to delight your taste buds.
— Constant Cookbook
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
Instructions
- 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.
- Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.
- Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
- Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
- 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.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 376 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 26 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 40 grams protein
- Sodium Content: 1.1 milligram of sodium
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