Chicken Korma




60 Min




  • 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


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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