Chicken korma - spice pots
5
Points®
Total time: 2 hr 35 min • Prep: 10 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Root Ginger
1 tablespoon(s), grated or finely chopped
Garlic
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)
Onion
2 large, finely chopped
Reduced fat coconut milk, tinned (7.7% Fat)
400 ml
Coriander, fresh
1 teaspoon(s), chopped
Instructions
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.
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