Chicken Korma Pie

  • 15MINS
  • 1HR 10MINS
  • 492KCAL

Our Chicken Korma Pie is a delicious blend of Indian and British cuisine and is absolutely perfect if you're counting calories or following a diet plan!

  • Bakes and Roasts pinchofnom.com
  • Batch Cook pinchofnom.com
  • Dairy Free pinchofnom.com

NutritionPer Serving

  • Calories492
  • Carbs44g
  • Protein46g
  • Fat13g
  • Saturates7.2g
  • Sugars7.6g

Chicken Korma Pie - Pinch of Nom Slimming Recipes

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!

This Chicken Korma Pie is a delicious fusion of Indian and British cuisine and combines a mild, creamy Chicken Korma curry with a herby mashed potato topping.

Traditionally, cream may be used in a Korma to get that rich, creamy sauce, but we’ve substituted it for light coconut milk to help keep the calories lower without compromising on the flavour. If you want to cut the calories even further, you can substitute the light coconut milk for 400ml of coconut dairy free milk alternative such as Alpro or Koko. We’ve used chopped coriander in our Chicken Korma Pie, but if you’re not a fan then you can use flat leaf parsley instead – it’ll still taste fantastic!

This dish also freezes and reheats really well which makes it perfect for batch cooking ahead of a busy week. Simply defrost thoroughly and then pop into the oven for around half an hour. Serve with your favourite Indian side dishes or some mixed veg for a quick and satisfying dinner!

What diets is this Chicken Korma Pie suitable for?

This Chicken Korma Pie is suitable for gluten free diets.

It can be made suitable for dairy free diets by omitting the milk. This will cause the mashed potatoes to be a little stiffer, but they’ll still be great for topping your pie.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Chicken Korma Pie recipe?

  • You need to count 12 Points per portion of this Chicken Korma Pie recipe if you’re on WW Green.
  • You need to count 10 Points per portion of this Chicken Korma Pie recipe if you’re on WW Blue.
  • You need to count 5 Points per portion of this Chicken Korma Pie recipe if you’re on WW Purple.

Do you need any special ingredients to make this Chicken Korma Pie?

You don’t need anything special to make this recipe. Most of the ingredients are probably things that you have in your cupboards already!

How many calories are in this Chicken Korma Pie?

There are 492 calories per portion in this Chicken Korma Pie which means it falls into our Weekly Indulgence category. 

This Chicken Korma Pie 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.

Step 1

Place the potato in a medium saucepan of water and boil for 20 minutes or until tender. Drain well and return to the saucepan.

Step 2

Mash the potato with the milk. Add 2 tbsp of the fresh coriander and season well with salt and pepper. Stir to combine.

Step 2 pinchofnom.com

Step 3

Spray a medium saucepan with low calorie cooking spray and place on a medium heat. Fry the onions for 15 minutes, stirring occasionally, or until softened and golden brown.

Step 3 pinchofnom.com

Step 4

Add the chicken, ginger, garlic, and curry powder, and fry for 4 – 5 minutes to seal the chicken on all sides.

Step 4 pinchofnom.com

Step 5

Add the coconut milk, stir and simmer over a low heat, uncovered, for 15 minutes.

Step 5 pinchofnom.com

Step 6

Preheat the oven to 180ºC fan.

Step 7

Add the almonds and simmer over a low heat for a further 15 minutes, stirring occasionally. The sauce should have thickened slightly, if not cook a little longer. Stir in the remaining 1 tbsp coriander.

Step 7 pinchofnom.com

Step 8

Place the chicken korma mixture in a 27 x 18 cm ovenproof dish and spread out.

Step 8 pinchofnom.com

Step 9

Spread the potato over the top using a fork and place on a baking tray.

Step 9 pinchofnom.com

Step 10

Place in the preheated oven for 20 – 25 minutes or until golden brown.

Step 11

Remove from the oven and serve.

Chicken Korma Pie - Pinch of Nom Slimming Recipes

What could I serve with this Chicken Korma Pie?

This Chicken Korma Pie is delicious when served as a meal in itself, or alongside any of the following accompaniments:

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How do you know when this Chicken Korma Pie is cooked?

Your potatoes need to be boiled for around 20 minutes or until they’re tender.

The filling for your pie will need to be cooked for around 50 minutes or until the chicken is cooked through and the sauce has thickened slightly.

Finally, bake the pie for 20-25 minutes to crisp up the potato topping until it’s golden brown.

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 this Chicken Korma Pie in the fridge?

Once you’ve put it out, ideally you should eat this dish within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Chicken Korma Pie in the fridge for approximately 3 days or so.

Can I freeze this Chicken Korma Pie?

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 this Chicken Korma Pie?

From chilled: Cover with foil and reheat in the oven at 180ºC fan for 30 – 35 minutes or until piping hot. If you want to reheat a single portion in the microwave, cover with vented clingfilm and microwave for around 3 – 4 minutes, or until piping hot.

From frozen: Defrost thoroughly and then as above.

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Chicken Korma Pie

Our Chicken Korma Pie is a delicious blend of Indian and British cuisine and is absolutely perfect if you're counting calories or following a diet plan!
  • Prep Time
    15 MINS
  • Cook Time
    1 HR 10
  • KCals 492
  • Carbs 44G
  • WW Points:
  • 12 Green
  • 10 Blue
  • 5 Purple

Ingredients

  • 650 g chicken breast diced
  • 4 medium potatoes peeled and cut into chunks
  • 1 large onion peeled and finely chopped
  • 75 ml semi-skimmed milk
  • 2 cm piece of root ginger peeled and grated
  • 2 cloves of garlic crushed
  • 2 tbsp mild curry powder
  • 400 ml tin of light coconut milk
  • 3 tbsp ground almonds
  • 3 tbsp fresh coriander leaves chopped
  • salt and freshly ground black pepper to taste
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Place the potato in a medium saucepan of water and boil for 20 minutes or until tender. Drain well and return to the saucepan.
  2. Mash the potato with the milk. Add 2 tbsp of the fresh coriander and season well with salt and pepper. Stir to combine.
  3. Spray a medium saucepan with low calorie cooking spray and place on a medium heat. Fry the onions for 15 minutes, stirring occasionally, or until softened and golden brown.
  4. Add the chicken, ginger, garlic, and curry powder, and fry for 4 - 5 minutes to seal the chicken on all sides.
  5. Add the coconut milk, stir and simmer over a low heat, uncovered, for 15 minutes.
  6. Pre-heat the oven to 180ºC fan.
  7. Add the almonds and simmer over a low heat for a further 15 minutes, stirring occasionally. The sauce should have thickened slightly, if not cook a little longer. Stir in the remaining 1 tbsp coriander.
  8. Place the chicken Korma mixture in a 27 x 18 cm ovenproof dish and spread out.
  9. Spread the potato over the top using a fork and place on a baking tray.
  10. Place in the preheated oven for 20 - 25 minutes or until golden brown.
  11. Remove from the oven and serve.

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Recipe notes

Not a fan of fresh coriander? You could use flat leaf parsley in the chicken and the potato mixture instead.

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12 comments

See what others have to say

Jennifer RutherfordSaturday 24th October 2020

Just cooked it, about to go into the oven and it’s not enough potato – it only covers half the mixture. Will double it next time. Hopefully the chicken korma doesn’t boil over in the oven!

Reply

    HollyMonday 26th October 2020

    Hi Jennifer, it could be the size of oven dish you used? We used a 27 x 18 cm ovenproof dish for this recipe. Hope that helps!

    Reply

AndyMonday 19th October 2020

Can I use low fat Greek yoghurt for the korma instead of coconut milk?

Reply

    HollyMonday 19th October 2020

    Hi Andy, you can substitute the can of light coconut milk for 400ml of coconut dairy free milk alternative such as Alpro or as you have suggested Greek yogurt you will just lose the mild coconut flavour to the korma sauce. Hope that helps!

    Reply

AmandaThursday 15th October 2020

Hello, this recipe mentions milk and coconut milk but no quantity for the coconut milk in the ingredients. Please can you help? Thanks Amanda

Reply

    HollyFriday 16th October 2020

    Hi Amanda, the Chicken Korma Pie uses 75 ml semi-skimmed milk for the potato and 400 ml tin of light coconut milk which is added in step 5. Hope that helps!

    Reply

Karrie ScarbrowWednesday 14th October 2020

Do you think this could be cooked in the slow cooker then potato added on when getting home and transfer them into the oven

Reply

    HollyFriday 16th October 2020

    Hey Karrie, We have recently published an article on slow cooker and instant pot conversions which you can find here if you scroll down there is a table that gives a rough guide for how to convert recipes. These times are just a rough guide only, so please make sure that everything is cooked through before serving. If not, just cook it for a bit longer. Hope that helps!

    Reply

SamTuesday 13th October 2020

Looks lovely! I’m allergic to nuts though … do you think it would do much to the taste if I left them out?

Reply

    HollyFriday 16th October 2020

    Hi Sam, you could leave out the ground almonds it will still taste great, but may find that you need to thicken the Chicken Korma Pie with a little cornflour mixed with water if you don’t use them. Let us know how you get on!

    Reply

MargaretMonday 12th October 2020

Ohhhh my goodness this looks delicious, will be making this at the weekend. Thanks very much x

Reply

    HollyTuesday 13th October 2020

    Hi Margaret, it looks really good and tastes great too!

    Reply

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