Tasty chicken korma takes 10 minutes to prep – better than your local takeaway

Going out for a curry is a very popular excursion for Britons, as is ordering in. However, a tasty homemade chicken curry is hard to beat.

BBC Good Food has shared a delicious yet simple recipe for chicken korma, where the meat is braised in a relatively mild yogurt sauce and seasoned with aromatic spices.

While some curry recipes can be decadent and complex, taking hours to prepare and cook, this one is the perfect quick mid-week meal.

It takes just 10 minutes to prepare and 25 minutes to cook, so won’t leave you holed up in the kitchen for the whole evening.

The Good Food team gave the five-step recipe an “easy” rating, so it’s a perfect meal for cooking newbies. Alternatively, get the kids involved for some family kitchen fun.

READ MORE: ‘Budget-friendly’ vegetable curry recipe is ‘easy’ and takes 15 mins to prep

The recipe serves four people, but quantities can be amended depending on party size.

Restaurant-made and takeaway curries often have a lot of calories due to high levels of saturated fat, salt and sugar, however a serving of this recipe racks up just 376 calories.

This chicken curry can be made even healthier: “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.”

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Ingredients

One onion, chopped

Two garlic cloves, roughly chopped

Thumb-sized piece of ginger, roughly chopped

Four tbsp korma paste

Four skinless, boneless chicken breasts, cut into bite-sized pieces

50g ground almonds, plus extra to serve (optional)

Four tbsp sultanas

400ml chicken stock

¼ tsp golden caster sugar

150g pot 0% fat Greek yogurt

Small bunch coriander, chopped

Method

1. Pop the chopped onion, garlic cloves and roughly chopped thumb-sized piece of ginger in a food processor and whizz until it forms a paste.

2. Tip this into a large high-sided frying pan with three tbsp water. Cook for five minutes. Add the four tbsp korma paste and cook for another two minutes until aromatic.

3. Stir the four chicken breasts (cut into bite-sized pieces), into the sauce. Add 50g ground almonds, the sultanas, the chicken stock and golden caster sugar.

4. Mix everything together thoroughly, then cover and simmer for 10 minutes or until the chicken is cooked through.

5. Take the pan off the heat and stir in the pot Greek yogurt. Season, then scatter over some chopped coriander and more ground almonds if you wish. This tasty chicken curry pairs well with white or brown basmati rice, or some naan bread.

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