This fantastic lighter chicken korma recipe is perfect for those of us watching our waistlines! At just over 300 calories per portion, it doesn’t contain any cream, but it does contain the same delicious creamy taste!
My original chicken korma recipe needed 350ml of single cream as well as several tablespoons of full fat coconut cream.
The calorie content of the full fat coconut cream alone exceed 700 calories not to mention the amount of unnecessary fat. Little wonder my waistline expanded as I indulged in this, one of my all-time favourite curries. 🙁
When I began to make the necessary changes to my lifestyle I was afraid I would have to give up dishes like this.
A few tweak’s and changes from some recipes I’d found online, and in books, and I came up with this, my lighter chicken korma recipe which means I can enjoy it at any mealtime without having to consider it a treat!
This fantastic lighter chicken korma recipe is perfect for those of us watching our waistlines!
- 600 g lean boneless skinless chicken breasts gives about 10 bite size pieces per person
- 1 tbsp fat free yogurt
- Low Cal spray
- 2 large diced onions
- 2 tbsp garlic and ginger paste or 15g each of finely chopped ginger and garlic
- 12 whole cardamom pods
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- ½ tsp hot chilli powder
- 4 pinched off ends for whole cloves not the stalk
- 1 tbsp corn flour mixed with 2 tbsp. cold water
- Pinch of saffron
- 1 tbsp castor sugar
- 300 ml cold water
- 1 bay leaf
- 1 tbsp fat free yogurt
- 2 tbsp freshly chopped coriander
- Cut the chicken into bite size chunks and marinate in the fridge coated in the yogurt for at least 1 – 4 hours.
- In a pestle and mortar crush the cardamom pods and remove their skins, just leaving the crushed seeds. Add the cumin, coriander, turmeric, chilli powder and clove ends to the cardamom seeds.
- Spray the bottom of a large saucepan 5 times with the low Cal spray. Add the onions and the garlic and ginger paste. Cook, stirring constantly for about 10 minutes. Add drops of hot water if the onions stick to the pan.
- Add all of the contents from the pestle and mortar and cook, stirring constantly for a further 2 – 3 minutes. Again, add drops of hot water if the mixture begins to stick.
- Add the corn flour, saffron and sugar and stir for about 1 minute. Then add the cold water and mix, stirring together well.
- Bring the mixture to the boil; add the bay leaf and then turn the heat down to simmer for 15 minutes.
- Remove saucepan from the heat and remove the bay leaf.
- Once the mixture has cooled enough to handle blitz it in a food processor / blender until it is of a sauce consistency.
- Pour the sauce back into the pan, bring it up to a simmer again and stir in the tablespoon of yogurt.
- Season to taste with the salt and pepper.
- Add the marinated chicken and mix thoroughly into the sauce.
- Cook the korma for 15 – 20 minutes checking to see if the chicken is thoroughly cooked through by cutting one of the pieces in half.
- Serve garnished with the fresh coriander and rice.
Nutrition Label does not include suggested rice to accompany the dish.
“Delicious and yet still creamy tasting with just the right amount of spiciness”, a colleague of mine described recently when I made her this. It’s always good to hear that kind of validation about your recipes isn’t it? 🙂
As a serving suggestion, I personally like tilda basmati wholegrain rice served with this, it being a complex carbohydrate rather than plain white rice which is a simple carbohydrate. But of course normal white is fine if you can’t get wholegrain rice, or don’t like it.
I so love this lighter chicken korma recipe that I can’t remember the last time I had the full fat version, even when I’m out dining at an Indian restaurant!
Hope you enjoy it too! 😀
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