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Lighter Chicken Korma

by Ellie Holland

Ingredients

for 4 servings

  • 1 tablespoon
    olive oil
  • 4 cups
    chicken breast, diced (500 g)
  • 1 teaspoon
    salt
  • 1 teaspoon
    pepper
  • 1 onion, diced
  • 1 teaspoon
    garlic, grated
  • 1 teaspoon
    ginger, crushed
  • ½ teaspoon
    chili powder
  • 1 teaspoon
    garam masala
  • 1 teaspoon
    turmeric
  • 1 teaspoon
    coriander powder
  • 1 ¼ cups
    water (300 mL)
  • ½ cup
    passata sauce, or tomato sauce (100 mL)
  • 1 tablespoon
    single cream
  • 4 tablespoons
    low fat natural yogurt

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Preparation

  1. Heat the oil in a large pan over a medium heat.
  2. Add the chicken and season with the salt and pepper. Fry for 6-8 minutes or until cooked through.
  3. Take the chicken out and set aside.
  4. Fry the onions with the garlic and ginger for about 5 minutes.
  5. Stir in all the spices and fry for another 2 minutes.
  6. Stir in the water and passata sauce. Bring to a boil.
  7. Place a lid on top of the pan and simmer for 10 minutes.
  8. Stir in the cream and the yogurt.
  9. Add in the chicken and cook for another 5 minutes, until the sauce thickens slightly.
  10. Serve with rice, salad, and naan bread.
  11. Enjoy!
 

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