This easy chicken korma recipe is a real classic. Packed with plenty of flavour, this tasty chicken korma stays low-cal by using low-fat coconut milk. This delicious chicken korma recipe is infused with ginger, coriander, cumin, cinnamon and cloves. This recipe serves 4 people and will take around 45 mins to prepare and cook. This tasty korma is creamy wonder! Leftovers can be stored in the fridge in an airtight container for up to 2 days, reheat thoroughly before serving again. This low-calorie curry recipe works out at only 240 calories per serving, making it a great option if you’re trying to be good but don’t want to miss out on a favourite. This recipe is the perfect guilt-free alternative to a takeaway.
- 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
- ½tsp 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
To make this chicken curry recipe, 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.
This chicken 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.