Chicken korma tenderloins

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: André Martin

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Serves: 4

Time to make: 25 mins

Ingredients

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⅔ cup reduced-fat Greek yoghurt
2 tablespoons korma curry paste
600g chicken tenderloins, trimmed
8 poppadums
1 Lebanese cucumber, trimmed, diced
1 cup roughly chopped fresh coriandercilantroX
4 cups steamed rice

Instructions

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1 Preheat oven to 220°C. Line a tray with baking paper.

2 Mix yoghurt and curry paste in a shallow dish. Coat each tenderloin with yoghurt mixture and place on prepared tray. Bake for 10-15 minutes, or until cooked through.

3 Place 3 poppadums on the microwave turntable. Cook on high for 30 seconds, or until increased in size and crisp.

4 Combine cucumber and coriander in a bowl. Place chicken on steamed rice with cucumber and poppadums. Spoon over cooking juices and serve.

Serving suggestion

Steamed broccoli

Variations

Make it gluten free: Use gluten-free poppadums, and make sure yoghurt and curry paste are gluten free brands.

Nutrition Info (per serve)

Calories 523 cal

Kilojoules 2190 kJ

Protein 43 g

Total fat 8 g

Saturated fat 4 g

Carbohydrates 70 g

Sugar 4 g

Dietary fibre 4 g

Sodium 750 mg

Calcium 130 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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