Chicken Korma
Syns
Free
Time
60 Min
SErves
4
Ingredients
- 450g fat-free natural Greek yogurt
- 2 tbsp paprika
- 2 tsp turmeric
- 5 tbsp tomato purée
- 4 skinless and boneless chicken breasts, cut into small chunks
- Low-calorie cooking spray
- 4 onions, diced
- 2 garlic cloves, chopped
- 2.5cm piece fresh root ginger, peeled and chopped
- ½ tsp ground cinnamon
- 1 tsp ground cumin
- ½ tsp ground green cardamom seeds
- 200g canned cannellini beans, drained
- 1 chicken stock cube, crumbled
- 1 drop coconut essence (optional)
- Small pack fresh coriander, chopped
* Dairy Free
* Gluten Free
Instructions
Step 1
Put 300g yogurt in a bowl, add the paprika, turmeric and 4 tbsp tomato purée and mix well. Stir in the chicken, cover and marinade in the fridge for 4 hours (or overnight if possible).
Step 2
Spray a medium saucepan with low-calorie cooking spray and place over a medium heat. Add the onions, garlic and ginger and cook for 2-3 minutes. Stir in the cinnamon, cumin, cardamom, remaining tomato purée and a few tbsp water and cook for 10 minutes.
Step 3
Add the beans and 450ml boiling water and bring to the boil. Reduce the heat to low and simmer for 10 minutes.
Step 4
Blitz the onion mixture until smooth using a stick blender (or use a food processor and return to the pan). Stir the chicken and its marinade into the sauce and cook for 10 minutes or until the chicken is cooked through.
Step 5
Add the stock cube and coconut essence, if using, and stir through for 2 minutes. Remove from the heat and stir through the coriander and remaining yogurt. Season with salt to taste and serve hot with rice and Speed vegetables.
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