Chicken and vegetable korma with minted yoghurt
3
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Chicken and vegetable Korma is filled with authentic flavours and is topped with yoghurt and fresh mint.
Ingredients
Chicken thigh, skinless, raw
360 g, (Buy 400g fillets), fat trimmed, sliced
Indian curry paste
2 tbs, Korma
Fresh ginger
2 tsp, finely grated
Salt reduced chicken stock
2 cup(s)
Light canned coconut milk
½ cup(s), (125ml)
Butternut pumpkin
400 g, cut into 2cm pieces
Green string beans
250 g, halved
Cauliflower
250 g, florets
Broccoli
250 g, florets
99% fat-free, plain Greek yoghurt, unsweetened
1 cup(s), (280g)
Fresh mint
1 cup(s), finely chopped
Instructions
1
Heat a large, deep non-stick frying pan over high heat and lightly spray with oil. Cook chicken, stirring, for 2-3 minutes or until browned. Transfer to a plate and set aside.
2
Reduce heat to medium. Add korma paste and ginger and cook, stirring, for 1 minute or until fragrant. Add stock, coconut milk and pumpkin. Reduce heat to low and cook for 5 minutes or until softened. Add beans, cauliflower and broccoli and cook for another 2-3 minutes or until softened. Return chicken to pan and cook for 2 minutes or until heated through.
3
Meanwhile combine yoghurt and mint in a small bowl.
4
Serve chicken korma with minted yoghurt.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.