Light Chicken Korma

This is a light Korma, but still very delicious if you are craving curry, but trying to cut down on the fat content. It comes in at just 294 calories per portion (without the rice) & is courtesy of The Hairy Dieters cookbook we recieved for Christmas. This serves 4

  • 4 Chicken Breasts – boneless, skinless & fairly small
  • 25g Low-fat Natural Yoghurt
  • 1 tbsp Sunflower Oil
  • 2 large Onions – chopped (400g prepared weight)
  • 4 cloves Garlic – peeled & sliced
  • 20g Root Ginger – peeled & finely grated (I used chopped ginger from a jar)
  • 12 Cardamom Pods – seeds crushed
  • 1 tbsp Ground Cumin
  • 1 tbsp Ground Coriander
  • 1/2 heaped tsp Turmeric
  • 1/4 tsp Hot Chilli Powder
  • 1 Bay Leaf
  • 4 Cloves (whole) – pinch off end & throw away stalk
  • 1 tbsp All-Purpose Flour
  • Small pinch Saffron
  • 2 tsp Caster Sugar
  • 1/2 tsp fine Sea Salt
  • 300ml Cold Water
  • 3 tbsp Whipping Cream
  • Fresh Coriander (to garnish)

Cut each chicken breast into 8-9 bite sized pieces, season with pepper & place in a non-metallic bowl. Stir in yoghurt, cover & chill for 2-6 hours (minimum of 30 mins)

Heat oil in a large saucepan & add onions, garlic & ginger. Cover & cook on low for 15 minutes, stirring occasionally

When onions are softened, stir in cardamom seeds, cumin, coriander, turmeric, chilli powder, bay leaf & cloves. Cook for 5 minutes, stirring constantly

Stir in flour, saffron, sugar & 1/2 tsp salt. Slowly add water, stirring constantly

Bring to a gentle simmer, cover & cook for 10 minutes, stirring occassionally

Remove pan from heat, remove bay leaf & blitz the mixture with a stick blender, or in a blender or food processor, until as smooth as possible

Use the sauce right away, or cool, cover & chill until 10 minutes before serving

Drain chicken over the sink in a colander or sink (you want the meat to have a light coating of yoghurt)

Heat a skillet on medium heat & add the sauce, bringing it to a simmer. Add the chicken & cream & cook, stirring regularly, for about 10 minutes, until the chicken is tender & fully cooked

Adjust the seasoning to taste, spoon into a warmed serving dish & serve garnished with fresh coriander

Light Chicken Korma


About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
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