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Skinny Chicken Korma

Everyone loves an indulgent korma from the takeaway but sometimes it's just not worth that feeling you get after eating too much oil and cream. We've come up with a few alternative ingredients that keep the feeling of creamy luxury whilst staying light and better for your body.

Ingredients & RecipePrint


  • 1 onion, peeled
  • 2 cloves of garlic
  • a thumb sized piece of ginger
  • a glug of oil
  • 2 tsp of garam masala
  • 2 tsp of mild curry powder
  • 1 cinnamon stick
  • 3 cardamom pods
  • skimmed milk (200ml)
  • a chicken stock cube
  • 4 chicken breasts (500g)
  • low fat natural yoghurt (100g)
  • 1 tbsp of ground almonds
  • a small handful of toasted flaked almonds
  • a handful of torn coriander


dice the onion then peel and grate the garlic and ginger.
heat the oil in a saucepan and chuck in the onion, garlic and ginger.
cover with a lid and gently sweat for 5 minutes.
spoon in the garam masala, curry powder, cinnamon stick and cardamom pods.
cook the spices until they're fragrant then pour in the milk and crumble in the stock cube.
simmer gently for 20 minutes, until the sauce is beginning to thicken.
dice the chicken into bite sized cubes.
scoop out the cinnamon stick and cardamom pods, then blitz the sauce until smooth.
add the chicken to the sauce and simmer gently for 5 minutes to poach the chicken.
remove from the heat and stir in the yoghurt and ground almonds.
serve with boiled rice and scatter over the flaked almonds and torn coriander.
serves 4

Skinny Chicken Korma

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