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
- Put the onion, garlic and ginger in a food processor and whizz to a paste.
- Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins.
- Add the korma paste and cook for a further 2 mins until aromatic.
- Stir the chicken into the sauce, then add the ground almonds, sultanas, stock and sugar.
- Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
- Remove the pan from the heat, add the yoghurt spoon by spoon until you get the right taste for you.
- Stir in the yoghurt, season to taste, then scatter over the coriander and flaked almonds, if using.
- Serve with brown or white basmati rice.
Serves 4 – Nutrition Per Serving
Calories: 376, Fat: 11g, Carbohydrate: 28g, Sugar: 26g, Fibre: 3g, Protein: 40g