Healthy Chicken Korma
Last year, the chicken korma was not only the most ordered Indian dish on Just Eat but it also came out top in another poll of the UK’s most favourite curry.
However, most kormas are laden with fat, cream and sugar. So for all you korma lovers – here is a healthy version just for you. It is relatively easy to make and cooked with a variety of spices in yogurt, ground almonds and coconut milk to give you the creamy & delicious texture we are all familiar with! A korma doesn’t have to be a guilty pleasure.
For the marinade:
600g chicken thighs, skinless & boneless, cut into chunks
5 tbsp. Greek yogurt
4 cloves garlic, crushed
Thumb sized piece of ginger, grated
½ tsp turmeric
½ tsp ground black pepper
1 tsp ground coriander
1 tsp salt
For the sauce:
1 white onion, finely chopped
2 bay leaves
5 green cardamom pods
Stick of cinnamon (size of little finger)
4 black cloves
2 green chillies, whole
300ml coconut milk
3 heaped tbsp. ground almonds
1 tsp garam masala
Handful of finely chopped coriander leaves and flaked almonds
Grab a large bowl. Add to it the Greek yogurt, garlic, ginger, turmeric, black pepper, ground coriander and salt. Give this all a good mix to make a light yellow paste. Add the chicken and stir so that it is coated with the mixture. Cover and leave to marinade for an hour or more in the fridge.
Heat a glug of rapeseed oil in pan. Add the bay leaves, cardamom pods, cinnamon, cloves and whole green chillies and fry on a medium heat for 2 minutes until fragrant.
Add the chopped onions and fry on a medium heat for about 7-10 mins, until they begin to brown.
Add the chicken and stir fry for 2 mins. Then add 100ml of water, bring to the boil, place a lid on the pan and simmer for about 15-20 mins.
Pour in the coconut milk, with the ground almonds and mix everything together.
Increase the heat and simmer until the sauce has thickened to the consistency you want. Also make sure the chicken is cooked through.
Finish with the garam masala, serve and garnish with the chopped coriander leaves and flaked almonds,