A healthy, low-fat, low-calorie alternative to the popular take-out meal. This healthy Chicken Korma is really easy to make and mild yet flavorful. Enjoy!
Preparation:
To cook:
Level: Easy
Ingredients
- 1-⅞ ounces, weight Onion, diced
- 1 clove crushed garlic
- ¼ ounce, weight Grated ginger
- 2 cardamom pods
- 1 stick Cinnamon
- 4-½ ounces, weight Chicken breast cut into bite-sized pieces
- ½ teaspoon garam masala
- ¼ teaspoons Nutmeg
- 1-⅞ ounces, weight low fat yogurt
- 1 tbsp, 2 tsp, 1-¼ pinches Semi-skimmed milk
- 1 pinch Chili flakes
- ⅓ cups coarsely chopped cilantro or cilantro
- ½ teaspoon Flaked almonds (sliced)
Preparation
Heat a pan or wok with a few squirts of Fry Light. Once hot, add the onions and reduce to medium heat. Cook for about 10 minutes, stirring regularly to prevent them from sticking. You want them to turn a caramel brown color.
Remove from the heat and transfer half the onions to a blender. Mix with the garlic and ginger and 2 tablespoons of water to obtain a light paste.
Return the remaining onions to the heat and add the cardamom and cinnamon. Stir for a minute or two to release the flavors.
Add chicken, garam masala and nutmeg and mix well. Add the yogurt a little at a time, stirring well to incorporate. Then add the milk and 40 ml of water. Bring to a boil then reduce to low heat for 15 minutes. Add the chili flakes and cilantro and cook for a few more minutes.
Serve with slivered almonds on top. Delicious with rice or naan bread.
