Chicken Korma
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
2 people
-
Calories
450 kcal
-
Course
Main Course
-
Cuisine
Indian
Chicken Korma
Description
This recipe cooks bite-sized chicken breast pieces with finely chopped onions sautéed in olive oil. Korma paste is stirred in to coat the chicken, and coconut milk is added to create a rich curry sauce. After simmering until the chicken is cooked through and the sauce thickens, Greek yogurt is folded in, giving the dish a marbled appearance and creamy consistency without adding fat.
The flavor is mild and fragrant due to the korma paste and coconut milk blend, while the texture is tender with a smooth sauce. Sprinkling desiccated coconut on top adds a slight texture contrast and enhances the coconut flavor.
Serve with rice to complement the stew-like curry. The recipe can be adjusted by adding chili flakes for extra heat if desired. It can also be prepared in a slow cooker, making it flexible for different kitchen setups.
Leftovers keep well in the fridge for two days and can be frozen up to three months, making this dish convenient for batch cooking.
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 Greek yogurt 0% fat free
- 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
- To thicken the curry, continue simmering it longer to reduce the sauce.
- Spice level can be increased by adding red chili flakes.
- Store leftovers in the refrigerator for up to 2 days, or freeze for up to 3 months.
- This recipe can also be prepared using a slow cooker.
- You may use homemade or store-bought korma paste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 450kcal | 23% |
| Carbohydrates | 11g | 4% |
| Protein | 36g | 72% |
| Fat | 35g | 54% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 97mg | 32% |
| Sodium | 196mg | 8% |
| Potassium | 855mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 4770IU | 95% |
| Vitamin C | 9mg | 10% |
| Calcium | 98mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
