Photo of Chicken korma by WW

Chicken korma

10 - 12
PersonalPoints™ per serving
Total Time
45 min
15 min
30 min
Tender chunks of chicken in a mild sauce – try this healthier version of the much-loved curry


Chicken breast, skinless, raw

500 g

White basmati rice, dry

200 g

Vegetable Oil

1 teaspoons


1 small

Carrots, raw

1 medium


1 medium

Patak's Curry Paste Korma Spice Paste

30 g

Mango Chutney

¾ tablespoons, heaped

Tomato Purèe

2 teaspoons, level

Chicken stock cube(s)

¼ cube(s)

Reduced Fat Coconut Milk, Canned (7.7% Fat)

150 ml


  1. For the sauce, heat the oil in a lidded nonstick pan and add the onion and carrot. Cover and cook on a low heat, stirring occasionally, for 15 minutes. Add the apple, cover and cook for another 5 minutes or until everything is soft.
  2. Stir in the korma paste, mango chutney and tomato purée, then remove from the heat. Blend in the coconut milk and stock, then whizz to a purée using a stick blender.
  3. Add the chicken to the curry sauce and leave to simmer for 10 minutes, or until cooked through. Meanwhile, cook the rice to pack instructions.
  4. Serve the curry and rice with some steamed vegetables, such as pak choi or baby corn.


Any leftover curry will keep in the freezer for up to one month.