Name: Quick chicken korma
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 2
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 low-fat yogurt; 1 tsp toasted flaked almonds, to garnish; basmati rice, to serve

Typically this dish would be cooked using ghee (clarified butter) that is high in saturated fat.

Serves

Prep

15 minutes

Cook

20 minutes

Each 334g serving contains (excludes serving suggestion)

KCal

363

Carbs

17.8g

Fibre

3.4g

Protein

44.4g

Fat

12.0g

Saturates

1.9g

Sugars

15.2g

Salt

1.08g

Fruit/Veg Portion

What makes a healthy, balanced diet?

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 low-fat yogurt

1 tsp toasted flaked almonds, to garnish

basmati rice, to serve

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Method

Step 1

Heat the oil in a non-stick frying pan.

Step 2

Add the onion and fry for 4-5 minutes until softened. Add the curry paste and continue to fry for 2 minutes.

Step 3

Add the tomatoes, bring to the boil and simmer for 2 minutes.

Step 4

Transfer to a food processor and blend until almost smooth.

Step 5

Return to the pan, add the chicken and heat for 5-7 minutes or until the chicken is cooked.

Step 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.

Recipe 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.