Want a curry without too many calories? Use fat-free Greek yogurt instead of cream for a healthy chicken korma that will give your local takeaway a run for its money
Prep:10 mins
Serves 4
1 onion, chopped2 garlic cloves, roughly choppedthumb-sized piece ginger, roughly chopped4 tbsp korma paste4 skinless, boneless chicken breasts, cut into bite-sized pieces50g ground almonds, plus extra to serve (optional)4 tbsp sultanas400ml chicken stock¼ tsp golden caster sugar150g pot 0% fat Greek yogurtsmall bunch coriander, chopped
STEP 1Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.STEP 2Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.STEP 3Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.STEP 4Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.STEP 5Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.
