Slimline Chicken Korma
A delicious chicken korma which buts down on fat, but not on flavour!
I love a creamy, buttery curry, but I do accept that these are only things that can be eaten very occasionally if you are on a weight-loss journey. You can still enjoy your favourite curries, you just need to make a few simple changes- and they still taste great! This Slimming World friendly chicken korma is an easy recipe and to me it still really feels like a treat, although it is only 1.5 syns per portion!
I have used coconut powder in this because it gives that lovely coconut milk flavour, but the consistency keeps the sauce for this curry creamy and not watery (often the reduced fat coconut milk is very watery). Coconut is also a great, low syn option for Slimming World, it is just 2 syns per tsp, and you don’t need to use a lot to get that fantastic flavour!
Coconut powder is not such a hard ingredient to find as you might think- you can find it in the ‘Cooks Ingredients’ section in Waitrose, Sainsburys stock it in some stores in their ‘World Food’ section, Holland and Barratt sell it, as do most health food shops. You can even get it on Amazon!
Once you have sourced it there are lots of recipes you can use it in- curries, soups, cakes! Coconut powder is also gluten-free, dairy- free and vegan.
Are you looking for more Slimming World friendly curry dishes? Why not try:
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Slimline Chicken Korma
- 4 chicken breasts cut into large chunks
- 1 thumb-sized piece of peeled ginger
- 2 onions
- 4 garlic cloves
- 150 g fat free natural yoghurt
- 1 tsp dried chilli flakes
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- 2 tsp coconut milk powder
- a pinch of pepper
- 300 ml boiling water
- 2 tbsp ground almonds
- low calorie cooking spray
- Coriander to garnish
- Use a food processor or mini chopper to finely blend the onion, ginger and garlic.
- Stir fry the onion mix for about 8 minutes using low calorie cooking spray
- Add in the spices (chilli, coriander, turmeric, garam masala, pepper) and stir through, cooking for about 2 minutes
- Add in the water and bring up to a simmer. Stir in the coconut milk powder and the ground almonds
- In a seperate frying pan, fry the chicken just enough to cook so no pink is showing. Add it into the curry sauce. Leave on a simmer
- In a small pan, gently heat through the yoghurt- don't let it simmer, but once it is warmed through, add it to the curry sauce.
- Simmer gently for about 30-40 minutes, until the chicken is tender and cooked through. Stir occasionally and add a little more water if it seems to be getting too dry.
- Serve garnished with chopped coriander