All in One Baked Korma
Our slimming friendly All in One Baked Korma is cooked in just one dish. It’s lower in calories, easy to make and it saves on washing up too!
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NutritionPer Serving
- Calories450
- Carbs61g
- Protein33g
- Fat7.2g
- Saturates1.7g
- Sugars1.7g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Cooking a curry at home is so rewarding but it can be messy and time consuming. That’s why we came up with this one pot korma recipe!
Our All in One Baked Korma is creamy and flavourful, but it’s all cooked in one pot – even the rice. This saves so much fuss and means less washing up. Result!
To cut down on calories we’ve used a carton of dairy free coconut milk rather than the tinned version, which is much higher in calories.
This gives the same nutty taste, whilst making sure the dish is still slimming friendly.
The mildly spiced flavour of the korma soaks into the rice as it all cooks together, creating a delicious, hearty meal that the whole family will love.
What diets is this All in One Baked Korma suitable for?
This All in One Baked Korma recipe is suitable for dairy free diets.
It can be made gluten free as long as you swap out the following ingredients for gluten free versions;
- Chicken stock cubes
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make All in One Baked Korma?
Our All in One Baked Korma uses dairy free coconut milk which is readily available in most supermarkets.
You should be able to find this shelved alongside other dairy free milk alternatives such as oat milk or almond milk.
Popular brands of dairy free coconut milk are Alpro and Koko, and some supermarkets even have their own brand.
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‘A brilliant mid week all in one curry dish! Top marks!’
How many calories are in this All in One Baked Korma?
There are 450 calories per portion in this All in One Baked Korma, which means it falls into our Weekly Indulgence category.
This All in One Baked Korma recipe is ideal when counting calories or following any of the larger diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 160ºC.
Step 2
Spray the casserole pan with low calorie cooking spray and quickly seal the chicken over a medium heat for 2-3 minutes. Remove from the pan and place to one side.
Step 3
Spray the pan again and then saute the peppers and onions for 5-6 minutes until soft.
Step 4
Add the garlic, ginger and curry powder and cook for another minute until fragrant.
Step 5
Add the stock cubes to the water and add to the pan along with the coconut milk and bring to a simmer.
Step 6
Add the beans and mango and then stir in the rice and almonds.
Step 7
Return the chicken to the pan, cover and place in the oven for 20-25 minutes, until the liquid has been absorbed.
Step 8
Sprinkle with coriander and serve.
What could I serve with this All in One Baked Korma?
The beauty of this dish is that it’s a full meal in itself, with no need to cook the rice separately!
If you wanted to create your own Indian themed feast at home, you could serve this All in One Baked Korma alongside the following;
How do you know when All in One Baked Korma is cooked?
You should cook this All in One Baked Korma until the chicken is cooked through, with no pinkness, and all the liquid has been absorbed. This will take around 20-25 minutes in the oven.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep All in One Baked Korma in the fridge?
Recipes that contain rice can be a source of serious food poisoning if it’s not stored properly.
Rice can contain heat resistant spores that may turn into bacteria, so you should always take extra care when cooling and reheating.
You must remember to do the following if you’re going to keep leftover rice:
- Cool the rice as quickly as possible (ideally within one hour) then put it in the fridge immediately. You can split larger portions up into smaller batches to cool quicker.
- Reheat and use any leftover rice (stored in the fridge) within one day.
- When you reheat any rice, always check it is steaming hot all the way through.
- Don’t reheat cooked rice more than once.
Can I freeze All in One Baked Korma?
As when keeping rice in the fridge, make sure to do the following if you plan to freeze it:
- Make sure it’s cooled and frozen as soon as possible after cooking (you can freeze in batches to speed this up).
- Always reheat until piping hot, and never more than once.
How do I reheat All in One Baked Korma?
From chilled: Place in a microwave proof container with a loosely fitting lid and heat for 3-4 minutes until piping hot. Stir halfway through the cooking time.
From frozen: Allow to defrost overnight in the fridge and reheat covered in the microwave for 3-4 minutes, stirring halfway through. Ensure the dish is piping hot.
For more information about reheating rice please take a look at the NHS website.
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All in One Baked Korma
Our slimming friendly All in One Baked Korma is cooked in just one dish. It’s lower in calories, easy to make and it saves on washing up too!
-
Prep Time
10 MINS
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Cook Time
35 MINS
- KCals 450
- Carbs 61G
Instructions
- Pre-heat the oven to 160ºC.
- Spray the casserole pan with low calorie cooking spray and quickly seal the chicken over a medium heat for 2-3 minutes. Remove from the pan and place to one side.
- Spray the pan again and then saute the peppers and onions for 5-6 minutes until soft.
- Add the garlic, ginger and curry powder and cook for another minute until fragrant.
- Add the stock cubes to the water and add to the pan along with the coconut milk and stock and bring to a simmer.
- Add the beans and mango and then stir in the rice and almonds.
- Return the chicken to the pan, cover and place in the oven for 20-25 minutes, until the liquid has been absorbed.
- Sprinkle with coriander and serve.
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10 comments
See what others have to say
BeckySunday 30th October 2022
My daughter has a nut allergy – is there an alternative to this please?
HollyMonday 31st October 2022
Hey Becky, you could omit the ground almonds and adjust the calories accordingly, hope that helps!
BobbieTuesday 4th October 2022
Is there anyway I could cook this in a slow cooker?
HollyTuesday 11th October 2022
Hey Bobbie, this recipe is really best suited to oven cooking. We have lots of slow cooker recipes HERE that you may like to try.
Debbie KoczibanMonday 17th January 2022
Made this yesterday- it was delicious! Best thing is that all the clearing up can be done whilst it’s cooking so you can just relax with a belly full of gorgeousness after lunch! One of my sisters is allergic to peppers. Whay do you think would be a good substitute?
HollyMonday 17th January 2022
Hey Debbie, any recipe with less washing up is good in our eyes! You could try swapping the peppers for courgette, hope that helps!
Lynne JaunaultMonday 3rd January 2022
Can I make this without the mango
HollyTuesday 4th January 2022
Hey Lynne, yes you can make this recipe and omit the mango just alter the nutritional information accordingly. Hope that helps!
Denise FlanaganTuesday 7th December 2021
I have had the dish in the oven for way more than 25 minutes and the rice is not cooked. Should it have been 250g of cooked basmati rice?
LisaTuesday 7th December 2021
Hi Denise.
The rice used is uncooked. Make sure your stock and coconut milk is simmering before adding the rice. We use fan ovens for our recipes, so if your oven isn’t a fan oven you will need to increase the temperature. We have a conversion guide here.
https://pinchofnom.com/oven-temperature-conversion-guide/
Your rice should certainly be cooked after 25 minutes, but if you still have trouble, perhaps your oven runs a little cool. Increasing the temperature by 10-20 degrees should solve this.
Hope this helps
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