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Chicken Korma - the healthier version

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  • 4 small onions, peeled and cut into large pieces
  • 5 cloves of garlic, peeled
  • 1 Inch size of fresh ginger, peeled and cut into pieces
  • splash of olive oil
  • 4 tsp of garam masala
  • 4 tsp of curry powder
  • 1 cinnamon stick
  • 6 cardamom pods
  • 400ml milk (preferably skimmed)
  • 1 chicken stock cube
  • 4 chicken boneless breasts, cut into cubes
  • 200g low fat plain yoghurt
  • 2 tbsp ground almonds
  • toasted flaked almonds and chopped fresh coriander to decorate
  • Cooking Time
    30 mins
  • Serving
    Serves 4
  • Skill Level


Korma's can tend to be oily, or a little unhealthy...so here is a healthier version which uses skimmed milk and plain yoghurt instead. Please give me feedback on the recipe, as I really wouldn't know otherwise :)
  1. Place the onion, garlic and ginger into a food processor and whiz to form a paste
  2. Place the oil into a pot, leave it to heat, then place the paste into the pot. Cover and leave to gently sweat for 5 minutes over medium/low heat
  3. Add the garam masala, curry powder, cinnamon stick and cardamom pods to the mixture, and mix for a few minutes until fragrant
  4. Pour in the milk and crumble the stock cube, cover the pot and gently simmer over medium/low heat for 15-20 minutes, or until the sauce begins to thicken 
  5. Remove the cinnamon stick and cardamom pods, and blitz the sauce until smooth
  6. Add the chicken pieces to the sauce, cover and cook gently for 10 minutes until the chicken is poached
  7. Remove from the heat and stir in the yoghurt and ground almonds. Decorate with flaked almonds and coriander (I did not have this at the time), and serve with white rice

I am not sure if this is authentic or not, but it did taste good, so alhamdulilah :) Enjoy!


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