A chicken curry with rice and naans on the side

Healthy chicken korma

  • serves 4
  • Easy

Fragrant, creamy and gently spiced, korma is super-comforting with its rich, buttery sauce. This version is lighter than the traditional recipe, yet it’s every bit as warming

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Try this healthy chicken korma, then check out our classic chicken korma, rabbit korma and vegetarian korma.  

We’ve also got plenty more healthy chicken recipes to choose from, including healthy chicken curry, healthy chicken tikka masalahealthy chicken and rice and healthy sweet and sour chicken.

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Ingredients

  • onion 1, roughly chopped
  • ginger thumb-sized piece, peeled
  • garlic 2 cloves
  • vegetable oil 1 tbsp
  • tomato purée 1 tbsp
  • ground cumin 1 tsp
  • paprika 1 tsp
  • ground turmeric ½ tsp
  • ground coriander 1 tsp
  • chilli powder ½ tsp
  • ground almonds 6 tbsp
  • chicken breasts 4, cut into large chunks
  • chicken stock 300ml
  • natural yogurt 100g
  • cooked basmati rice to serve

CORIANDER NAANS

  • coriander seeds ½ tsp, lightly crushed
  • nigella seeds ½ tsp
  • fast-action dried yeast 1 tsp
  • strong white bread flour 300g, plus extra for dusting
  • natural yogurt 50g
  • fine sea salt ½ tsp
  • coriander ½ small bunch, chopped

Method

  • Step 1

    To make the naans, put the coriander seeds, nigella seeds, yeast, flour, yogurt and salt in a bowl with 150ml of warm water. Knead briefly until the mixture forms a ball, then knead on a lightly floured worksurface for 8-10 minutes or until smooth and elastic. Return to the bowl, cover and leave to prove for 1 hour until doubled in size.

  • Step 2

    Knock back the dough in the bowl, then briefly knead in the chopped coriander. Divide into six balls, then roll each out into a long oval. Heat a dry frying pan over a high heat and cook the naans, one at a time, for 2-3 minutes until golden and puffed. Flip, then cook for 1 minute more. Wrap the cooked naans in foil, then cover with a tea towel to keep warm.

  • Step 3

    Put the onion, ginger and garlic in a small food processor and blitz to a paste. Heat the oil in a pan over a medium heat and fry the onion paste for 15-20 minutes or until golden brown and caramelised. Stir in the spices and toast for 1 minute, then stir in the ground almonds. Add a splash of water and stir to make a paste with the onions and spices. Add the chicken, then season and cook for 10 minutes until the chicken is golden and coated in the spices. Pour over the stock and simmer for 10-15 minutes until the chicken is cooked through and the sauce has thickened. Remove from the heat and briefly fold in the yogurt to make a thick sauce. Season and serve with basmati rice.

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Nutritional Information

  • Kcals 676
  • Fat 19.8g
  • Saturates 2.9g
  • Carbs 65.1g
  • Sugars 7g
  • Fibre 4.9g
  • Protein 56.8g
  • Salt 1.37g
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