Chicken Korma

Did you know that the classic creamy Korma has been voted Britain’s favourite curry? In a Just Eat survey of 2,000 people, 29% of them ranked their top curry as Korma.

Usually made with double cream and tons of oil, takeaway or ready-made Kormas can be very high in fat. So we’ve BeeZeefied it and made some simple healthy swaps to cut calories, while making sure it still has the nutty, creamy flavour we love! We’ve made a Chicken Korma, but you could substitute the chicken with Tofu or mixed veggies (like aubergine, courgette, cauliflower, broccoli or green beans) to make it vegetarian or vegan.

• 1 tbsp olive oil 
• 650g chicken breast, diced 
• 2 onions, diced 
• 3 garlic cloves 
• 1 tbsp chopped ginger 
• 1 tsp garam masala 
• 1 tsp chilli powder 
• 1 tsp turmeric 
• 1 tsp ground cumin 
• 1 tsp ground coriander 
• 250ml passata 
• 150g low-fat Greek yoghurt (or dairy-free alternative)
• 200ml water 

1. Heat oil in a pan over medium heat. 
2. Add the chicken and fry until cooked through, remove from the pan and set aside. 
3. Add the onion and saute for 2 minutes. 
4. Add the garlic and ginger and saute for a further 2 minutes. 
5. Return the cooked chicken back to the pan. 
6. Add all the spices and stir. Saute for a further minute. 
7. Stir in the passata, yoghurt and water. Simmer for 5-10 minutes. 

This recipe serves 4 and each serving contains: 

Energy: 284 kcal 

Fat: 7.6g 

Saturated fat: 2.4g 

Carbohydrate: 9.1g 

Sugars: 7.0g 

Fibre: 1.5g 

Protein: 44g 

Salt: 0.5g 

When served with 65g (uncooked) brown rice, this meal will contain: 

Energy: 599 kcal 

Fat: 10.2g 

Saturated fat: 3.1g 

Carbohydrate: 68.3g 

Sugars: 7.4g 

Fibre: 15.5g 

Protein: 50.9g 

Salt: 0.5g