Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Start today"}]}]

From $20 per month*

Start today
From $20 per month*
Start today
Photo of Chicken and vegetable korma with minted yoghurt by WW

Chicken and vegetable korma with minted yoghurt

6
Points
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
Chicken and vegetable Korma is filled with authentic flavours and is topped with yoghurt and fresh mint.

Ingredients

Skinless chicken thigh

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 beans

250 g, halved

Cauliflower

250 g, florets

Broccoli

250 g, florets

99% fat-free plain Greek yoghurt

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.

Notes

SERVING SUGGESTION: Fresh coriander sprigs, toasted shredded coconut, flaked almonds and steamed basmati rice. TIP: For a vegetarian option, omit chicken. Add a can of rinsed and drained chickpeas.

You might like

You might like