Go Back
+ servings

Chicken Korma Curry

  • Prep Time
    15 MINS
  • Cook Time
    30 MINS
  • KCals 337
  • Carbs 23G
  • WW Points:
  • 4 Green
  • 3 Blue
  • 3 Purple
4 Servings

Ingredients

For the Korma spice mix

  • 1 tsp ground coriander
  • 1 tsp ground paprika
  • 1 tsp turmeric
  • ½ tsp ground cumin
  • ¼ tsp cardamon powder or the seeds from 10 pods - pestled/bashed/whizzed
  • ¼ tsp ground cinnamon
  • ¼ tsp ground black pepper
  • 1 pinch ground cloves
  • 1 pinch dried chilli flakes

For the Korma Curry

  • 3 chicken breasts diced
  • 1 can chopped tomatoes 400g
  • 25 g coconut flour
  • 200 g fat free yoghurt
  • ½ butternut squash (or pumpkin) peeled and diced
  • 1 onion chopped
  • 3 peppers sliced - which ever colour you like
  • 2 carrots peeled and diced
  • 2 garlic cloves finely chopped
  • 2 cm fresh ginger finely chopped
  • 1 tbsp tomato puree
  • 2 chicken stock cubes
  • 2 tbsp reduced fat margarine spread
  • ½ tsp granulated sweetener
  • 1 lime juice of
  • 4 drops coconut essence
  • 2 tbsp water
  • low calorie cooking spray

Instructions

On the Stove

  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.
  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.

  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.
  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.

  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.

  6. Once the 20 minutes are up, add the sliced peppers and cook for a further 10 minutes.
  7. Taste and enjoy! If you'd like it more creamy, just add a little more yogurt.

In the Slow Cooker

  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.
  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.

  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.
  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.
  5. In the last 30 minutes add the peppers. Enjoy!