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Chicken Korma Pie

  • Prep Time
    15 MINS
  • Cook Time
    1 HR 10 MINS
  • KCals 492
  • Carbs 44G
  • WW Points:
  • 12 Green
  • 10 Blue
  • 5 Purple
4 Servings


  • 650 g chicken breast diced
  • 800 g 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


  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.