

Chicken korma
Last updated date: 22 January 2021
Ingredients
- 1 tablespoon canola oil
- 4 skinless chicken breasts, cut into chunks
- 2 onions, sliced
- 1 teaspoon ground turmeric
- 1 teaspoon castor sugar
- 2 cups reduced-fat Greek-style yoghurt
- 2 tablespoons desiccated coconut
- ½ cup fresh coriandercilantroX, chopped, plus extra leaves to garnish
- lime wedges, to serve
- For the spice paste
- 1 teaspoon coriandercilantroX seeds
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 2 cloves garlic, crushed
- ⅓ cup flaked almonds
- 2 green chillies, sliced
- ¼ cup fresh ginger, sliced
- 2 tablespoons tomato purée
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Instructions
1 To make the spice paste, heat a large non-stick frying pan over a medium heat, then toast the coriander seeds, cumin seeds and garam masala for 1–2 min until fragrant. Transfer to a mini food processor or pestle and mortar and grind to a powder. Add the rest of the spice paste ingredients along with 4 tablespoons water, then whiz or pound until well combined.
2 Heat the oil in the frying pan used for the spice mix over a high heat, then, when hot, add the chicken and onions and cook for 5 min. Add the turmeric along with the spice paste and cook, stirring, for a further 3–4 min until fragrant.
3 Turn down the heat to medium, then add the sugar and yoghurt. Stir well, then simmer gently for 5–10 min. Meanwhile, toast the desiccated coconut in a dry non-stick frying pan for a few min until golden.
4 Stir the chopped fresh coriander through the curry and serve sprinkled with the toasted coconut, extra coriander leaves and lime wedges to squeeze over.
Nutrition Info (per serve)
-
Calories 419cal
-
Kilojoules 1753kJ
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Protein 51.2g
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Total fat 18.1g
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–Saturated fat 7.2g
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Carbohydrates 14.7g
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–Sugars 12.2g
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Dietary fibre 4.2g
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Sodium 158mg
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Calcium 209mg
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Iron 2.9mg
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