Olive Magazine
A chicken curry with rice and naans on the side

Healthy chicken korma

Published: January 1, 2021 at 9:09 am
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  • Preparation and cooking time
    • Total time
    • + Proving
  • Easy
  • Serves 4

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

  • Healthy
Nutrition:
NutrientUnit
kcal676
fat19.8g
saturates2.9g
carbs65.1g
sugars7g
fibre4.9g
protein56.8g
salt1.37g
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Serve this healthy chicken korma along with our pilau rice or naan bread, 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 masala, healthy slow cooker chicken curry and healthy sweet and sour chicken.

Ingredients

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

CORIANDER NAANS

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