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Photo of Chicken and vegetable korma with minted yoghurt by WW

Chicken and vegetable korma with minted yoghurt

Total Time
25 min
10 min
15 min
Chicken and vegetable Korma is filled with authentic flavours and is topped with yoghurt and fresh mint.


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


250 g, florets


250 g, florets

99% fat-free, plain Greek yoghurt, unsweetened

1 cup(s), (280g)

Fresh mint

1 cup(s), finely chopped


  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.


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.