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Quick chicken korma

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Typically this dish would be cooked using ghee (clarified butter) that is high in saturated fat.
Serves
2
Prep
15 minutes
Cook
20 minutes
Each 334g serving contains (excludes serving suggestion)
KCal
386
Carbs
17.20g
Fibre
3.50g
Protein
45.30g
Fat
14.30g
Saturates
2.40g
Sugars
15.00g
Salt
1.00g
Portion Fruit & Veg
1
Ingredients
Ingredients
1 tsp rapeseed oil
1 onion, chopped
2 tbsp korma curry paste
1 x 200g can chopped tomatoes
2 medium chicken breasts, chopped
1 tbsp ground almonds
150g carton natural yogurt
1 tsp toasted flaked almonds, to garnish
basmati rice, to serve
Method
  1. Heat the oil in a non-stick frying pan.
  2. Add the onion and fry for 4-5 minutes until softened. Add the curry paste and continue to fry for 2 minutes.
  3. Add the tomatoes, bring to the boil and simmer for 2 minutes.
  4. Transfer to a food processor and blend until almost smooth.
  5. Return to the pan, add the chicken and heat for 5-7 minutes or until the chicken is cooked.
  6. Stir in the ground almonds and yogurt, heat through gently - without boiling. Top with a few toasted almonds and serve with plenty of steamed basmati rice.
Chefs tips
  • This is also great served cold with plenty of salad in a rolled-up roti or tortilla.
  • For a veggie version, just make the sauce then toss in chunks of cooked sweet potatoes and sautéed whole mushrooms in place of the chicken.
  • Freezing instructions: Suitable for freezing once cooked. Then defrost in the fridge or microwave and reheat thoroughly until piping hot throughout.
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