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If you want a curry without the calories try replacing cream with yogurt for a diet-friendly treat.
Prep time: 10 mins
Cook time: 25 mins
Cook time: 25 mins
Ingredients:
- 1 onion , chopped
- 2 garlic cloves , roughly chopped
- Thumb-sized piece ginger , roughly chopped
- 4 tbsp korma paste
- 4 skinless, boneless chicken breasts , cut into bite-sized pieces
- 4 tbsp sultanas
- 400ml chicken stock
- 1/4 tsp golden caster sugar
- 150g pot 0% fat Greek yogurt
- Small bunch coriander , chopped
- Basmati Rice (Optional)
- 50g ground almonds , plus extra to serve (optional)
Cooking Directions:
- Put the onion, garlic and ginger in a food processor and whizz to a paste.
- Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins.
- Add the korma paste and cook for a further 2 mins until aromatic.
- Stir the chicken into the sauce, then add the ground almonds, sultanas, stock and sugar.
- Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
- Remove the pan from the heat, stir in the yogurt and some seasoning, then scatter over the coriander and flaked almonds.
- If using. Serve with brown or white basmati rice.
Nutrition Per Serving:
- 376 kcalories,
- protein 40g,
- carbohydrate 28g,
- fat 11 g,
- saturated fat 1g,
- fibre 3g,
- sugar 26g,
- salt 1.1 g
ENJOY and don't forget to post comments and rate this recipe
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