• 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

    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.

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