Chicken Korma Curry
You don’t need to miss out on your fave curry with our slimming-friendly Chicken Korma Curry – perfect if you’re counting calories or following a diet plan like Weight Watchers!
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NutritionPer Serving
- Calories337
- Carbs23g
- Protein22g
- Fat2g
- Saturates0.4g
- Sugars11g
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
You won’t believe how good this is, the flavours and texture are just like the takeaway version, but there’s no puddle of oil sitting on the top and no pot of cream in sight. In fact, our small army of taste testers say it’s better than from the Indian takeaway! Now that is saying something, eh?
Rich, creamy and mildly spiced, this curry is a firm favourite for all of the family, and making it at home means you don’t need to compromise on your slimming or weight watchers diet and you may save some money on takeaways too!
What diets is this Chicken Korma Curry suitable for?
This recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions;
- 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 Chicken Korma Curry?
There are a few ingredients which make this Chicken Korma Curry taste as good as the real deal.
To get that coconut flavour, try to find a coconut flour which has been “defatted” as this will reduce the calories. You can pick up coconut flour and coconut essence at most large supermarkets or on Amazon. If you don’t have coconut flour you could use Almond flour or even normal plain flour. Just check the nutritional values of whatever flour you use as they can vary depending on the brand.
If you don’t use flour and the Reduced Fat Margarine Spread – this Chicken Korma Curry will split. You really don’t want it to split!
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‘Easy peasy! Way better than a takeout, less fat and less calories, what's not to like, can cook this in the slow cooker, oven and or ninja cooker, a great curry that all the family will love, don't eat meat, no problem its adaptable for veggies too!’
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We use coconut flour and coconut essence, to get that coconut flavour.
How many calories are in this Chicken Korma Curry?
There are 337 calories in each portion of our slimming friendly Chicken Korma Curry. This means it falls into our Everyday Light recipe category.
This dish is perfect if you’re following a calorie controlled diet, and fits well with any one of the major 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.
On the stove
Step 1
Place the diced butternut squash and carrot in a bowl along with 2 tbsp of water. Cover with cling film and microwave for 7-8 minutes until soft.
Step 2
Meanwhile, spray a frying pan with low calorie cooking spray and gently heat. Fry the ginger, onion and garlic until the onion has browned.
Step 3
Once browned, empty the pan into a food processor (or bowl if you have a stick blender) along with the tomato puree, chopped tomatoes, 2 chicken stock cubes, coconut flour, and the cooked carrot and butternut squash (including the water in the bowl) – blitz until smooth.
Step 4
Spray a large pan with low calorie cooking spray and gently heat. Pour the mixture from the food processor into it along with… the lime juice, reduced fat margarine spread, the spice mix, granulated sweetener, yogurt and coconut essence. Stir Well.
Step 5
Add the raw diced chicken. Simmer with the lid on for 20 mins making sure to stir often. You may need to add a little water depending on your desired thickness of the sauce.
Step 6
Once the 20 minutes are up, add the sliced peppers and cook for a further 10 minutes.
Step 7
Taste and enjoy! If you’d like it more creamy, just add a little more yogurt.
In the slow cooker
Step 1
Place the diced butternut squash & carrot in a bowl along with 2 tbsp of water. Cover with clingfilm and microwave for 7-8 minutes until soft.
Step 2
Meanwhile, spray a frying pan with low calorie cooking spray and gently heat. Fry the ginger, onion and garlic until the onion has browned.
Step 3
Once browned, empty the pan into a food processor (or bowl if you have a stick blender) along with the tomato puree, chopped tomatoes, 2 chicken stock cubes, coconut flour, and the cooked carrot and butternut squash (including the water in the bowl) – blitz until smooth.
Step 4
Empty the paste into the slow cooker and add all the other ingredients except the peppers. Cook for 5 to 6 hours on normal/medium.
Step 5
In the last 30 minutes add the peppers. Enjoy!
What should you should serve with Chicken Korma Curry?
Any of the following go really well with this curry. Any of these side dishes would work be perfect!
Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values.
Can you cook Chicken Korma Curry another way?
Yes! You can cook this recipe in a couple of ways – on the hob, or in the slow cooker.
Hob: 30 minutes or so – see further instructions in the recipe card below.
Slow Cooker: 5-6 hours – see further instructions in the recipe card below.
How do you know when Chicken Korma Curry is cooked?
This recipe is cooked when the chicken is completely cooked through.
This should take approx 30 minutes on the hob.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Chicken Korma Curry in the fridge?
Once you’ve made this recipe, you should ideally eat it straight away.
If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Chicken Korma Curry in the fridge for approximately 3 days or so.
Can I freeze Chicken Korma Curry?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Chicken Korma Curry?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Chicken Korma Curry
You don’t need to miss out on your fave curry with our slimming friendly Chicken Korma Curry – perfect if you’re counting calories or following a diet plan like Weight Watchers!
-
Prep Time
15 MINS
-
Cook Time
30 MINS
- KCals 337
- Carbs 23G
Instructions
On the Stove
- Place the diced butternut squash & carrot in a bowl along with 2 tbsp of water. Cover with clingfilm and microwave for 7-8 minutes until soft.
- Meanwhile, spray a frying pan with low calorie cooking spray and gently heat. Fry the ginger, onion and garlic until the onion has browned.
- Once browned, empty the pan into a food processor (or bowl if you have a stick blender) along with the tomato puree, chopped tomatoes, 2 chicken stock cubes, coconut flour, and the cooked carrot and butternut squash (including the water in the bowl) - blitz until smooth.
- Spray a large pan with low calorie cooking spray and gently heat. Pour the mixture from the food processor into it along with… the lime juice, reduced fat margarine spread, the spice mix, granulated sweetener, yogurt and coconut essence. Stir Well.
- Add the raw diced chicken. Simmer with the lid on for 20 mins making sure to stir often. You may need to add a little water depending on your desired thickness of the sauce.
- Once the 20 minutes are up, add the sliced peppers and cook for a further 10 minutes.
- Taste and enjoy! If you'd like it more creamy, just add a little more yogurt.
In the Slow Cooker
- Place the diced butternut squash & carrot in a bowl along with 2 tbsp of water. Cover with clingfilm and microwave for 7-8 minutes until soft.
- Meanwhile, spray a frying pan with low calorie cooking spray and gently heat. Fry the ginger, onion and garlic until the onion has browned.
- Once browned, empty the pan into a food processor (or bowl if you have a stick blender) along with the tomato puree, chopped tomatoes, 2 chicken stock cubes, coconut flour, and the cooked carrot and butternut squash (including the water in the bowl) - blitz until smooth.
- Empty the paste into the slow cooker and add all the other ingredients except the peppers. Cook for 5 to 6 hours on normal/medium.
- In the last 30 minutes add the peppers. Enjoy!
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