Indian spiced greens
This recipe suits any greens you have to hand – from shredded kale to brussels sprouts. For the less adventurous, less chilli can be used
Chicken korma
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 onionchopped
- 2 garlic clovesroughly chopped
- thumb-sized piece gingerroughly chopped
- 4 tbsp korma paste
- 4 skinless, boneless chicken breastscut into bite-sized pieces
- 50g ground almondsplus extra to serve (optional)
- 4 tbsp sultanas
- 400ml chicken stock
- ¼ tsp golden caster sugar
- 150g pot 0% fat Greek yogurt
- small bunch corianderchopped
Nutrition: per serving
- kcal376
- fat11g
- saturates1g
- carbs28g
- sugars25g
- fibre3g
- protein40g
- salt1.4g
Method
step 1
Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.
step 2
Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins.
step 3
Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.
step 4
Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce.
step 5
Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
step 6
Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
step 7
Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.
