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!
Why This Lighter Chicken Korma is Healthier Than A Normal Chicken Korma
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.
Not so!
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.
This recipe means I can enjoy chicken korma at any mealtime without having to consider it a treat!
"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 basmati wholegrain rice served with this, it being a complex carbohydrate rather than plain white rice which is a simple carbohydrate.
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!
Jump to:
Equipment
For This Low Calorie Chicken Korma Recipe You May Need....
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).
If you do click through, then thanks for being a part of Neil’s Healthy Meals!
Equipment
These are the balti dishes I use to serve my curries. You'll see these dishes in most of my curry recipe photographs as well. They add a perfect authenticity when serving your curry.
For a very reasonable price you get 6 of these high grade stainless steel authentic Indian balti dishes.
They're easy to clean and you'll enjoy them for life!
Subscribe to Neil's Healthy Meals
Don't miss future updates and new recipes. Make sure you’re subscribed to Neil’s Healthy Meals.
Subscribe here to add your email to the subscription list.
And you can follow me too via your favourite social channels :-
Facebook, Pinterest, Twitter, Instagram, Bloglovin & YouTube.
*I do not use your email for anything else other than adding you to my blog subscription list which you can opt out of at any time.
Other Curry Recipes You Might Also Like
📋 Lighter Chicken Korma Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
- 600 g lean boneless skinless chicken breasts gives about 10 bite size pieces per person
- 1 tablespoon fat free yogurt
- Low Cal spray
- 2 large diced onions
- 2 tablespoon garlic and ginger paste or 15g each of finely chopped ginger and garlic
- 12 whole cardamom pods
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon hot chilli powder
- 4 pinched off ends for whole cloves not the stalk
- 1 tablespoon corn flour mixed with 2 tbsp. cold water
- Pinch of saffron
- 1 tablespoon castor sugar
- 300 ml cold water
- 1 bay leaf
- 1 tablespoon fat free yogurt
- 2 tablespoon freshly chopped coriander
Instructions
- 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.
Notes
Nutrition
Nutrition Label
Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.
Rate The Recipe
If you’ve made this healthier chicken korma recipe, or any other recipes on Neil's Healthy Meals, then please let me know.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Dana Fashina
Veeery nice Neil!
neil@neilshealthymeals.com
Thanks very much Dana! I'm really happy with this recipe. 🙂
cheryl watson
Aww, this was my first ever curry from scratch and I'm afraid I destroyed it! I shouldve started simple. I didnt read recipe beforehand, just thought I would wing it. Did'nt have the right stuff in so made do and dont have a food processor so my chicken was doing backstroke. I need to sort my kitchen out if Im going to stop eating ready meals and Im so use to packet sauces my cooking skills are awful! Ill try again when Im prepared but will stick to simpler stuff till I can do this recipe justice (bad cook) :/
Neil
Never mind Cheryl. It's all about learning in the kitchen. Which I still do on a daily basis! But yeah you do need to follow the instructions to get each recipe to work and for this one and most of my curries you do need a food processor. I still make many mistakes in my kitchen. And often mess up other peoples recipes as I've not read the recipe properly. Onwards and upwards I say! 😀