Photo of Chicken korma - spice pots by WW

Chicken korma - spice pots

Points® value
Total Time
2 hr 35 min
10 min
25 min
A mild but fragrant curry. If you like a bit more heat, just add a chilli or two. Traditionally, Korma style curries were for special occasions using expensive spices and nuts.


Root Ginger

1 tablespoon(s), grated or finely chopped


6 clove(s), crushed

Fat Free Natural Yogurt

150 g

Ground Almonds

45 g

Spice Pots Korma Blend

10 teaspoon(s), level

Chicken breast, skinless, raw

1000 g, cut into 3cm cubes

Calorie controlled cooking spray

4 spray(s)


2 large, finely chopped

Reduced fat coconut milk, tinned (7.7% Fat)

400 ml

Coriander, fresh

1 teaspoon(s), chopped


  1. Mix the ginger, garlic and yogurt in a bowl, then add the almonds, salt and the Korma spices.
  2. Mix well then add the chicken and thoroughly coat. Leave to marinate in the fridge for at least 2 hours, or overnight.
  3. When ready to cook, mist a nonstick pan with cooking spray and set over a medium-high heat, add the onions and cook until soft and translucent.
  4. Add chicken and marinade and cook for a few minutes on a high heat. Add the coconut milk and bring to a simmer.
  5. Cover and simmer gently for around 15-20 minutes until the chicken is cooked all the way through.
  6. Serve garnished with the chopped coriander.