Skinny Chicken Korma

If you’re a fan of Indian food, or if you like strong flavours but don’t like very spicy food, give this a go! This is a fantastic recipe and extremely tasty. It is packed full of protein, not difficult to make and it tastes amazing.



  • 1 onion chopped
  • 2 garlic clove, roughly chopped
  • thumb-sized piece ginger roughly chopped
  • 4 tbsp korma paste
  • 4 skinless, boneless chicken breast, cut into bite-sized pieces
  • 50g ground almond, plus extra to serve (optional)
  • 4 tbsp sultanas
  • 300ml chicken stock
  • ¼ tsp golden caster sugar
  • 150g pot 0% fat Greek yoghurt
  • small bunch coriander, chopped


  1. Put the onion, garlic and ginger in a food processor and whizz to a paste.
  2. Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins.
  3. Add the korma paste and cook for a further 2 mins until aromatic.
  4. Stir the chicken into the sauce, then add the ground almonds, sultanas, stock and sugar.
  5. Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
  6. Remove the pan from the heat, add the yoghurt spoon by spoon until you get the right taste for you.
  7. Stir in the yoghurt, season to taste, then scatter over the coriander and flaked almonds, if using.
  8. Serve with brown or white basmati rice.

Serves 4 – Nutrition Per Serving
Calories: 376, Fat: 11g, Carbohydrate: 28g, Sugar: 26g, Fibre: 3g, Protein: 40g