You don’t have to feel guilty about indulging in this pseudo take-away dish. Cooked with low fat yogurt and milk the calorie and fat content is ridiculously low, so you don’t even have to feel bad about adding a few carbs to this healthy Chicken Korma.
For any fans of drier curries, this is for you. It’s less liquidy than some korma recipes – but you can increase the sauce by cooking it for less time. I typically simmer for 20 minutes, but 15 will be enough to cook the chicken so it’s tender and will reduce the juices less. It will seem too watery when you first add the water and milk (step 4) so it’s really about how much you let the liquid evaporate.
The chicken in this dish is so tender – it’s beautiful! The lack of cream and using low fat cooking spray instead of oils makes it really light.
As with all my recipes, this definitely lends itself to cooking a few portions and then reheating in the week. You could even use the chicken in wraps, sandwiches or salads. I served this with Saffron Basmati Rice.
On another note, do you like the material in the picture? I actually picked this up when I was on a trip to Amritsar in 2017. I was only there for a couple of days but blown away by the Golden Temple and the number of amazing textile shops. I bought a couple of different beautiful fabrics and to be honest they’ve sat in my wardrobe for a long time, until I realised they could make great photography backgrounds. You can see my other one here in my Roast Chicken For One recipe.
Healthy Chicken KormaCourse: DinnerCuisine: IndianDifficulty: Easy
A healthy, low fat, low calorie, alternative to the popular take away dish. This Healthy Chicken Korma is really easy to make and mild yet flavoursome. Enjoy!
125g chicken breast – cut into bite sized pieces
50g diced onion (around half a small onion)
1 garlic clove, crushed
4g lazy ginger, or fresh ginger, peeled and grated
2 cardamom pods
small cinnamon stick
1/2 tsp garam masala powder
1/4 teaspoon ground nutmeg
50g low fat natural yogurt
25ml semi skimmed milk
pinch of chilli flakes
1/2 tsp flaked almonds
small handful of coriander, corsely chopped
fry light cooking spray
- Heat a frying pan or wok with a few sprays of fry light. Once hot add the onions and reduce to a medium heat. Cook for around 10 minutes, stirring regularly to stop them catching. You want them to turn to a caramel brown colour
- Remove from the heat and transfer half the onions to a blender. Blend together with the garlic and ginger and 2 tbsp of water to a light paste.
- Put the remaining onions back on the heat and add the cardamom and cinnamon. Stir for a minute or two to release the flavours.
- Add the chicken, the garam masala and the nutmeg and mix together well. Add the yogurt a little at a time, stirring well to mix it in fully. Then add the milk and 40ml of water
- Bring to a boil and then reduce to a simmer for 15 minutes. Add the chilli flakes and coriander and cook for another couple of minutes.
- Serve with the flaked almonds over the top. Beautiful with a side of rice or naan bread.