Chicken korma tenderloins

Author: Dixie Elliott - Home Economist, Recipe Developer

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Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

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

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 523cal

Kilojoules 2190kJ

Protein 43g

Total fat 8g

–Saturated fat 4g

Carbohydrates 70g

–Sugars 4g

Dietary fibre 4g

Sodium 750mg

Calcium 130mg

Iron 2mg

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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