Name: Quick chicken korma
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 2
Ingredients: 1 tsp rapeseed oil; 1 onion, chopped; 2 tbsp korma curry paste; 1 x 200g can chopped tomatoes; 2 medium chicken breasts, chopped; 1 tbsp ground almonds; 150g carton natural low-fat yogurt; 1 tsp toasted flaked almonds, to garnish; basmati rice, to serve

Typically this dish would be cooked using ghee (clarified butter) that is high in saturated fat.

Serves

Prep

15 minutes

Cook

20 minutes

Nutritional Information:

Each 334g serving contains (excludes serving suggestion)

KCal: 363
Carbs: 17.8g
Fibre: 3.4g
Protein: 44.4g
Fat: 12.0g
(Medium)
Saturates: 1.9g
(Low)
Sugars: 15.2g
(Low)
Salt: 1.08g
(Medium)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

Ingredients

1 tsp rapeseed oil
1 onion, chopped
2 tbsp korma curry paste
1 x 200g can chopped tomatoes
2 medium chicken breasts, chopped
1 tbsp ground almonds
150g carton natural low-fat yogurt
1 tsp toasted flaked almonds, to garnish
basmati rice, to serve

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Method

Step 1

Heat the oil in a non-stick frying pan.

Step 2

Add the onion and fry for 4-5 minutes until softened. Add the curry paste and continue to fry for 2 minutes.

Step 3

Add the tomatoes, bring to the boil and simmer for 2 minutes.

Step 4

Transfer to a food processor and blend until almost smooth.

Step 5

Return to the pan, add the chicken and heat for 5-7 minutes or until the chicken is cooked.

Step 6

Stir in the ground almonds and yogurt, heat through gently - without boiling. Top with a few toasted almonds and serve with plenty of steamed basmati rice.

Recipe tips

This is also great served cold with plenty of salad in a rolled-up roti or tortilla.
For a veggie version, just make the sauce then toss in chunks of cooked sweet potatoes and sautéed whole mushrooms in place of the chicken.
Freezing instructions: Suitable for freezing once cooked. Then defrost in the fridge or microwave and reheat thoroughly until piping hot throughout.