Chicken korma made healthier

Author: HFG staff

Photographer: HFG staff

First published: Nov 2020

Last updated date: 30 November 2020

Serve this tasty curry and keep sodium down while enjoying the benefits of a high-iron and protein dish.

Serves: 4

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 cup brown rice
½ tablespoon olive oil
1 large red onion, sliced
3 cloves garlic, crushed
450g skinless chicken breasts, cut into chunks
1 tablespoon mild curry powder
1¼ cups hot reduced-salt chicken stock
⅓ cup ground almonds
150g snow peas, thinly sliced lengthways
¼ cup extra-light soft cheese (like ricotta)
2 tablespoons chopped fresh coriandercilantroX
1 tablespoon flaked almonds, toasted

Instructions

1 Cook the rice according to the pack instructions, then drain.

2 Meanwhile, heat the oil in a wok or large pan, then cook the onion for 2–3 min. Add the garlic and cook for 1 min. Add the chicken chunks and stir-fry for 4–5 min until they start to brown. Stir in the curry powder and cook for 2 min.

3 Add the stock and ground almonds and bring to the boil. Reduce the heat, cover and cook, stirring occasionally, for 8–10 min until the sauce is creamy and the chicken cooked. Add the mangetout and cook for 5 min. Stir in the cheese and coriander, then season with ground black pepper.

4 Serve the curry with the brown rice, sprinkled with the toasted flaked almonds.

Nutrition Info (per serve)

Calories 448cal

Kilojoules 1875kJ

Protein 37.2g

Total fat 12.4g

–Saturated fat 1.9g

Carbohydrates 49.9g

–Sugars 6.6g

Dietary fibre 5.2g

Sodium 315mg

Calcium 112mg

Iron 4.3mg

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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