Chicken Korma
Home » COOK » Recipes » International Recipes » Indian Recipes »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.
Here are more Chicken Recipes for you to enjoy. Right-click and open a new tab to read next.
Chicken Korma
Ingredients
- 600 g skinless boneless chicken breasts, chopped into bite size pieces
- 25 g low fat natural yoghurt
- 1 tbsp sunflower oil
- 400 g onions finely chopped
- 6 garlic cloves crushed
- 20 g 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
- 300 ml cold water
- 3 tbsp double cream
- freshly ground black pepper
- fresh coriander chopped, to garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- Add the chicken pieces and the cream and cook for 10 - 15 minutes until the chicken is cooked through.
- Serve with plain boiled rice (please adjust your calories, if you are counting them!) and sprinkle with coriander.
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Janet Rumley
January 29, 2014 @ 12:00 am
Lovely recipe that the whole family enjoy
Michelle Ordever
January 30, 2014 @ 12:23 pm
Even my husband eats this as it doesn’t have coconut in it!
Julie Howarth
January 27, 2014 @ 2:45 pm
This looks delicious….never made my own but will give this recipe a try :)
Michelle Ordever
January 27, 2014 @ 3:04 pm
It was very tasty – hope you give it a try and enjoy it too!
Christina Curtis
January 21, 2014 @ 2:50 am
I love a good Korma! Never made my own properly though so loving this Blog Post!
So much that I have Favorited it and will give this ago!
Michelle Ordever
January 21, 2014 @ 11:13 am
Hope you enjoy it!
Mark Stern
January 20, 2014 @ 6:31 pm
Wow looks so nice! I’ve never thought to do a curry at home – tend to order in! Lazy I know!
May well try in the future :)
Michelle Ordever
January 20, 2014 @ 6:40 pm
Tis easier than you realise! (And cheaper too!)
JeniV
January 26, 2013 @ 3:25 pm
This looks delish! Thanks for sharing!
Michelle {The Purple Pumpkin Blog}
January 27, 2013 @ 6:12 pm
If you try it, I hope you enjoy it :) I know we did!