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.
Lightened-up chicken Korma
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
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.
ALSO SEE: Where to get a great curry in Cape Town this winter
Recipe from Woman&Home.
