Chicken korma

Want a curry without too many calories? Use fat-free Greek yogurt instead of cream for a healthy chicken korma that will give your local takeaway a run for its money

Ingredients

• 1 onion, chopped
• 2 garlic cloves, roughly chopped
• thumb-sized piece ginger, roughly chopped
• 4 tbsp korma paste
• 4 skinless, boneless chicken breasts, cut into bite-sized pieces
• 50 g ground almonds, plus extra to serve (optional)
• 4 tbsp sultanas
• 400 ml chicken stock
• 0.25 tsp golden caster sugar
• 150 g pot 0% fat Greek yogurt
• small bunch coriander, chopped

Steps

1. Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.
2. Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins.
3. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.
4. Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce.
5. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
6. Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
7. Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.