Quick chicken korma
10
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ready-made curry paste is a great time-saver in the kitchen, and you won’t be sacrificing any of the flavour. This simple version of the popular chicken curry tastes amazing!
Ingredients
Calorie controlled cooking spray
4 spray(s)
Chicken breast, skinless, raw
640 g, diced
Onion
1 large, roughly chopped
Root Ginger
15 g, roughly chopped
Garlic
2 clove(s), chopped
Cinnamon Stick
1 stick(s)
Cardamom Pods
1 teaspoon(s), crushed
Tesco Korma Paste
60 g
Chicken stock cube(s)
1 cube(s), 400ml
Ground Almonds
40 g
Mango Chutney
15 g, 2 teaspoons
0% fat natural Greek yogurt
75 g
Green Beans
200 g
Brown rice, microwaveable
2 pouch(es)
Sainsbury's Flaked Almonds
20 g, toasted
Instructions
1
Mist a large, deep nonstick pan with cooking spray and set over a high heat. Season the chicken, then cook, stirring often, for 5 minutes until golden. Transfer to a plate, cover with kitchen foil and set aside.
2
Meanwhile, put the onion, ginger and garlic into a food processor with 21⁄2 tablespoons water and blitz to a smooth paste. Add the onion mixture to the pan, along with the cinnamon and cardamom, and cook for 2-3 minutes until fragrant. Stir in the korma curry paste and cook for another 1 minute.
3
Add the stock and ground almonds, and whisk together until combined. Return the chicken and any resting juices to the pan, and simmer for 10 minutes, until the chicken is cooked through. Remove from the heat and stir through the chutney and yogurt until combined.
4
Meanwhile, cook the beans in a pan of boiling water for 4-5 minutes until tender. Cook the rice to pack instructions.
5
Serve the chicken on a bed of rice with the almond flakes scattered over and the green beans on the side.
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