Healthy Chicken Korma Recipe

Healthy Chicken Korma Recipe

It's never been easier to enjoy a low-fat version of this popular Indian dish. The secret is natural yoghurt instead of cream. 

Prep time: 45 minutes

Cook time: 45 minutes

Servings: 4 people


Cut the chicken breasts into bite-sized pieces, season well. Place in a small bowl and pour over the yoghurt.

Cover with clingfilm and leave to marinate in the fridge for 30 minutes or overnight, to tenderize.

Meanwhile, heat the oil in a large non-stick saucepan over a medium heat. Add the onions, garlic and ginger and cook, stirring frequently, for 5 minutes.

Add 2 tablespoons water, cover with a lid and cook for another 10 minutes or until softened and starting to brown.

Add the curry paste and cook for another 2-3 minutes. Add 400ml water and bring to the boil.

Turn down the heat and simmer, uncovered, for 10-12 minutes or until the liquid has reduced by half.

Remove the pan from the heat. Using a stick blender, blend until completely smooth.

Add the marinated chicken pieces, stir in the sugar and cook for another 10 minutes or until the chicken is tender and cooked through, stirring all the while.

Season to taste. Serve scattered with some chopped coriander, a small portion of rice and lime wedges to squeeze over.  



4 small chicken breasts, skinless and boneless 
40g 0% fat natural yoghurt
1 tsp light olive oil
2 medium onions, finely chopped
3 garlic cloves, finely chopped
2.5cm piece root ginger, peeled and grated
3 tbsp Korma curry paste
2 tsp soft brown sugar
2 tbsp chopped coriander
rice, to serve
lime wedges, to serve