Lightened-up chicken Korma

Lightened-up chicken Korma

Make this quick and easy chicken korma! Serve with flat breads and a spinach and chilli salad.

SERVES: 4 | PREP TIME: 10 min | COOK TIME: 30 min | TOTAL TIME: 40 min

INGREDIENTS

• 2 tbsp oil
• 1 onion, chopped
• 2 tbsp korma paste
• 1 tsp each, chopped garlic and ginger
• 300 g chicken breasts, diced
• 100 g Greek yoghurt
• ½ tsp sugar
• toasted flaked almonds, desiccated coconut and coriander, to serve

METHOD

Heat the oil in a medium saucepan, add the onion and cook on a low heat without colouring for around 5 minutes, until softened. Add the curry paste with 100ml water, the garlic and ginger and cook for another 5 minutes, stirring occasionally until reduced and thickened.

Season the chicken breasts, add them to the pan and fry for a couple of minutes, then add another 100ml water, bring to a gentle simmer, cover and cook for 10 minutes, before stirring through the yoghurt and sugar and simmering uncovered for another five minutes. Stir through a couple of tbsp of dessicated coconut, check the seasoning and serve garnished with more coconut, toasted almonds and coriander. We served ours with flat breads and a spinach and chilli salad.

Print Recipe

Lightened-up chicken Korma

Serves: 4

Prep Time: 10 min – Cooking Time: 30 min – Total Time: 40 min

Ingredients

• 2 tbsp oil
• 1 onion, chopped
• 2 tbsp korma paste
• 1 tsp each, chopped garlic and ginger
• 300 g chicken breasts, diced
• 100 g Greek yoghurt
• ½ tsp sugar
• toasted flaked almonds, desiccated coconut and coriander, to serve

Instructions

1

Heat the oil in a medium saucepan, add the onion and cook on a low heat without colouring for around 5 minutes, until softened. Add the curry paste with 100ml water, the garlic and ginger and cook for another 5 minutes, stirring occasionally until reduced and thickened.

2

Season the chicken breasts, add them to the pan and fry for a couple of minutes, then add another 100ml water, bring to a gentle simmer, cover and cook for 10 minutes, before stirring through the yoghurt and sugar and simmering uncovered for another five minutes. Stir through a couple of tbsp of dessicated coconut, check the seasoning and serve garnished with more coconut, toasted almonds and coriander. We served ours with flat breads and a spinach and chilli salad.

ALSO SEE: Where to get a great curry in Cape Town this winter

Where to get a great curry in Cape Town this winter

Recipe from Woman&Home.