Chicken Korma

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Another lower calorie curry recipe for you today, coming in at 294 calories per portion (without rice). I do enjoy a korma – it’s a very mild creamy curry, that usually has coconut in it, that is not in this recipe, but there is still a lovely creaminess to it. I’ve tweaked the Hairy Dieters recipe (again, I always tweak a recipe!!)

Because of the lack of coconut, I was able to persuade my hubby to try it – he hates coconut with a passion!!!

A little advance preparation is involved as you need to marinate the chicken for 2 – 6 hours. I prepped mine at lunch time to be ready for the evening.

I’ve got more 50+ Easy Chicken Recipes for you to enjoy – right click and open these other recipes in a new tab so that you can read them after this one!

Chicken Korma Recipe - 294 calories per portion!


Chicken Korma

Chicken Korma

Yield: 4


  • 600g skinless, boneless chicken breasts, chopped into bite size pieces
  • 25g low fat natural yoghurt
  • 1 tbsp sunflower oil
  • 400g onions, finely chopped
  • 6 garlic cloves, crushed
  • 20g fresh ginger, peeled and finely grated
  • 12 cardamom pods, crushed
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground tumeric
  • ¼ tsp mild chilli powder
  • 2 bay leaves
  • 4 whole cloves
  • 1 tbsp plain flour
  • 2 tsp caster sugar
  • ½ tsp sea salt
  • 300ml cold water
  • 3 tbsp double cream
  • freshly ground black pepper
  • fresh coriander, chopped, to garnish


  1. Place the chicken pieces in a plastic or glass container. Sprinkle with black pepper and pour the yoghurt over. Stir until mixed well and cover. Chill for a minimum of 30 minutes, but ideally you want to leave it marinating for 2 - 6 hours.
  2. Heat the oil in a large pan, add the onions, garlic and ginger. Cook over a low heat for 15 minutes until soft. Stir occasionally so that they don't stick and burn.
  3. Stir in the crushed cardamom seeds, cumin, coriander, turmeric, cloves, chilli powder and bay leaves. Cook the spices with the onion mixture for 5 minutes, stirring constantly so that the spices don't burn. Burnt spices will leave a bitter taste to the curry.
  4. Stir in the flour, sugar and salt, then add the water, stirring continuously. Bring to a simmer and then cook for 10 minutes. Stirring from time to time.
  5. Add the chicken pieces and the cream and cook for 10 - 15 minutes until the chicken is cooked through.
  6. Serve with plain boiled rice (please adjust your calories, if you are counting them!) and sprinkle with coriander.

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