Skip to main contentSkip to footer
Start today
Start today
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Chicken korma by WW

Chicken korma

10
Point(s)
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Moderate
Tender chunks of chicken in a mild sauce – try this healthier version of the much-loved curry

Ingredients

Chicken breast, skinless, raw

500 g

White basmati rice, dry

200 g

Vegetable Oil

1 teaspoon(s)

Onion(s)

1 small

Carrots, raw

1 medium

Apple(s)

1 medium

Patak's Curry Paste Korma Spice Paste

30 g

Mango Chutney

¾ tablespoon(s), heaped

Tomato Purèe

2 teaspoon(s), level

Chicken stock cube(s)

¼ cube(s)

Reduced Fat Coconut Milk, Canned (7.7% Fat)

150 ml

Instructions

  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.

Notes

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

You might like

You might like