Chicken korma
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Packed with great flavours like ginger, coriander, cumin, cinnamon and cloves, this tasty chicken dish uses low-fat coconut milk.
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Prep time: 15 mins
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Cooking time: 30 mins
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Serves: 4
Ingredients
This Korma recipe is also delicious with prawns instead of chicken. Add fresh chillies if you want to add a bit of a kick to the mild sauce.
- 5cm (2in) piece root ginger, peeled
- 4 plump cloves garlic, peeled
- 1tbsp each ground coriander and cumin
- 1tbsp light olive oil
- 2 fresh bay leaves
- 1 cinnamon stick
- 6 cardamom pods, bruised
- Pinch of ground cloves
- ½ tsp cumin seeds
- 1 large onion, finely chopped
- 4 skinless boneless chicken breasts, cubed
- 400g can chopped tomatoes with chilli in tomato juice
- 100ml (4fl oz) low-fat coconut milk
- Freshly chopped coriander, to garnish
- Basmati rice, to serve
Method
- Whizz the ginger, garlic, coriander and cumin with a little water in a blender to make a paste.
- Put the olive oil, bay leaves and spices in a non-stick pan. Cook, stirring, for a few minutes. Add the onion and spicy paste and cook for 5 mins. Stir in the chicken and cook until sealed, add a little water if it gets too dry.
- Add tomatoes, plus 150ml (¼ pt) water if the mixture seems too thick. Simmer until the chicken is cooked, about 15 mins. Add the coconut milk and cook for another 5 mins. Remove cinnamon and bay leaves, scatter with coriander and serve with rice.
Nutritional information per portion
- Calories 240(kcal)
- Fat 11.0g
- Saturates 2.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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