Chicken Korma
Not all curries are spicy! You can make a low-fat version of this classic mild and creamy curry by reducing the amount of oil and using a low-fat yoghurt.
  Serves:  4       Print   FavoriteLoading Add to My Favourites
  • 400 g (14 oz) chicken, cubed
  • 6 green cardamoms
  • 3 whole cloves
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 250 ml (8 fl oz) yoghurt or cream
  • 2 tbsp ghee or vegetable oil
For the Korma paste
  • 1 onion, chopped
  • 50 g (2 oz) sliced or ground almonds
  • 1 green chilli, chopped (optional)
  • 2 tbsp garlic & ginger paste
  • 1 tbsp sesame seeds
  1. Prepare the Korma paste by dry-frying the paste ingredients in pan over a medium heat for 3-4 minutes. Allow to cool.
  2. Place the paste ingredients in a food processor and process to a coarse paste. (See Titli Tip below)
  3. Heat the ghee in a pan and fry the cardamoms and cloves for about 30 seconds.
  4. Add the chicken, korma paste and spices. Stir, cover and simmer over a low heat for 20 minutes.
  5. Stir in the yoghurt or cream, bring to the boil and simmer gently for 2-3 minutes before serving.
Titli's Tips
If you don’t have a food processor, start the dish by grating instead of chopping the onion. You can also use ground almonds instead of sliced almonds.

Garnish with coriander and serve with coloured pilao rice for a very attractive-looking dish.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 414 20%
Calories from Fat 276
Total Fat 30.7g 47%
Saturated Fat 7.2g 36%
Unsaturated Fat 21.6g
Amount Per Serving       % Daily Value
Total Carbohydrate 12.0g 4%
Dietary Fibre 3.1g 12%
Sugars 4.7g
Protein 24.4g 48%
Cholesterol 83.4mgs 27%
Percent Daily Values based on a 2,000 calorie diet.