Ditch the extra calories for this tasty, authentic, lighter version that doesn’t compromise on flavour, thanks to the use of the yoghurt instead of fresh cream. Super fulfilling and satisfying!
Have a look below at the full recipe and don’t forget that you can always print it.
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Here you can find more of my Chicken Recipes.
To make the Korma paste blend the ingredients as per recipe,
to create a smooth paste.
Cook for 5’ a paste of ginger, garlic & onions along with water
Add the korma paste while continuing cooking for further 3’.
Add into the pan/pot the chicken cubes and mix,
along with the broth,
almonds,
dried grapes,
sugar and salt,
and mix well.
Simmer for 25’ with the lid on.
Remove from the heat and stir in the coconut milk,
mix well and
stir in the yoghurt.
remembering to be off the heat.
Low Cal Chicken Korma
Ingredients
- 5 Chicken Fillets , cut into 2 ½ cm cubes
- 200 g Straggato Yoghurt 0% Fat Free , Charalambides Christis
- 175 g Coconut Milk , light
- 500 ml Chicken Broth , preferably homemade (press here for recipe)
- 1½ inch Ginger , finely minced
- 1 large Yellow Onion , minced
- 2 cloves Garlic , minced with a garlic presser tool
- 75 g Almonds , peeled and raw, ground
- 75 g Sundried White Grapes , small ones
- 10 g fine Sugar
- ½ cup fresh Coriander , roughly chopped
- 1 tsp fine Sea Salt
For the Korma paste
- 3 inch Ginger , roughly chopped
- 3 cloves Garlic , roughly chopped
- 2 green Chillies , leave as much as you like of their seeds according to your ‘heat’ preferences
- 1 cup fresh Coriander , roughly chopped
- 1 ½ tbsp Tomato Paste
- 2 tsp Garam Masala , powder
- 1 ½ tsp dry Coriander
- 1 ½ tsp Cumin Seeds
- 1 tsp Hot Paprika
- 4 tbsp dry Coconut Shaves
- 40 g Almonds , peeled and raw, ground
- 80 ml Rapeseed Oil
- 1 tsp Fine Sea Salt
Instructions
- Start with the Korma paste by placing a medium frying pan on medium heat. Add the coriander and cumin seeds and toast lightly without burning to release their oil and aromas. Remove from the pan and keep aside to cool.
- Use a grinder to grind the toast spices and keep aside.
- Add into the bowl of a food-processor, with the metal blade attached, all of the ingredients including the toasted spices that have been grinded, and work for couple of minutes to create a smooth paste. If too thick then add some more oil.
- In the same bowl of the food processor add the ginger, garlic and onions and work to a paste. Use a large high wall pan or pot, that has a lid, and add this paste along with 50ml of water on medium heat. Cook for 5’ and then add the korma paste while continuing cooking for further 3’.
- Add into the pan the chicken cubes along with the broth, almonds, grapes, sugar and salt and mix well. Increase the heat, bring to a boil and simmer for 25’ with the lid on.
- Remove from the heat, uncover and stir in the coconut milk, mix well and stir in the yoghurt too, remembering to be off the heat. Serve and scatter on top the fresh coriander, next or on top of basmati rice.
