Quick chicken korma
prep: 15 minutes
cook: 20 minutes
serving: 2
Nutrition Facts
each serving
KCal
363
Carbs
17.8g
fiber
3.4g
Protein
44.4g
Fat
12g
Saturates
1.9g
Sugars
15.2g
Salt
1.08g
Fruit/Veg Portion
2
Ingredients
all 9 types- 1 tsp rapeseed oil
- 1 onion, chopped
- 2 tbsp korma curry paste
- 1 x 200g can chopped tomatoes
- 2 medium chicken breasts, chopped
- 1 tbsp ground almonds
- 150g carton natural low-fat yogurt
- 1 tsp toasted flaked almonds, to garnish
- basmati rice, to serve
Directions
6 steps in totalStep 1
Heat the oil in a non-stick frying pan.
Step 2
Add the onion and fry for 4-5 minutes until softened. Add the curry paste and continue to fry for 2 minutes.
Step 3
Add the tomatoes, bring to the boil and simmer for 2 minutes.
Step 4
Transfer to a food processor and blend until almost smooth.
Step 5
Return to the pan, add the chicken and heat for 5-7 minutes or until the chicken is cooked.
Step 6
Stir in the ground almonds and yogurt, heat through gently - without boiling. Top with a few toasted almonds and serve with plenty of steamed basmati rice.
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