Chicken Korma

Chicken Korma

Recipe by Jac
Servings

4

servings
Calories

365

kcal
Total time

15

minutes

This is a lovely healthy way to make a family-friendly curry from scratch.

Ingredients

  • 10 g (1 heaped tsp) coconut oil

  • 1 onion (or 1 cup frozen), peeled and chopped

  • 1 heaped tsp garlic paste (or 1 clove, crushed)

  • 1 heaped tsp ginger paste

  • 3 tbsp tomato paste

  • 1 tsp salt

  • 0.5 tsp turmeric

  • 0.5 tsp ground coriander

  • 0.5 tsp paprika

  • 0.5 tsp cumin

  • 0.5 tsp chilli powder

  • 0.5 tsp dried fenugreek leaves

  • 3 x 150g (5oz) skinless and boneless chicken breasts, cut into cubes

  • 1 x 400g (14oz) can coconut milk

Directions

  • Heat the coconut oil over a high heat until melted. Add the onions, garlic, ginger, tomato paste, salt and all the spices. Stir fry for 1 minute.
  • Add the chicken and continue to stir fry for a further 2 minutes.
  • Pour in the coconut milk, stir, put the lid on the pan and cook for 8 minutes.
  • Remove the lid from the pan and cook, lid off for a further 2-4 minutes.
  • Chicken korma can be frozen in individual portions and re-heated from frozen.
  • The key ingredient is dried fenugreek leaves. If your supermarket doesn’t stock them then a good health food shop or Indian store will definitely have them.

Nutritional Information

  • Calories 365 | Fat 23.3g | Net carbs 10.4g | Protein 17.1g

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This is a lovely healthy way to make a family-friendly curry from scratch.

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