Description
A delicious chicken korma which buts down on fat, but not on flavour!Â
Syns: 1.5 per portion
Ingredients
Scale
- 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
Instructions
- 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
- Prep Time: 15 minutes
- Cook Time: 40 minutes