Chicken Korma

A Healthier version! But with all the taste and luscious flavour 🤤

I’ve researched and researched on how to make an awesome, homemade but HEALTHY Indian restaurant type curry and there are a couple of simple rules to follow…

Soft, slow cooked onions give you that sweet sweet flavour! NATURAL sweetness in your curry! Cook onions for atleast 20 mins on a low-med heat to get soft, yummy sticky onions!!

This also uses flour to thicken giving you a velvety, creamy texture!!

Ingredients

1 tbsp veg oil

1 large onion, sliced

1 chunk of ginger, grated

4 cloves of garlic, crushed

6 cardamom pods, seeds removed and crushed

1 tbsp ground cumin,

1 tbsp ground coriander

1 tbsp sugar,

1/2 tsp ground turmeric,

1/2 tsp chilli powder,

1 bay leaf

1 tbsp plain flour

2-3 heaped tbsp of ground almonds

2 big spoons of low-fat yoghurt

chopped fresh coriander.

Fry 1 large sliced onion, 1 chunk of freshly grated ginger and 4 cloves of crushed garlic in a bit of oil in a pan with a lid on for like 20-25 mins until SUPER SOFT and caramelized.

Next add the seeds of 6 crushed cardamom pods, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tbsp sugar, 1/2 tsp ground turmeric, 1/2 tsp chilli powder, 1 bay leaf and 1 tbsp plain flour. Fry for a few minutes. Next add a good 400ml of cold water and season with salt and pepper and let cook for 15 mins. BLEND TIL SUPER SMOOTH! Now add 2-3 heaped tbsp of ground almonds, 2 big spoons of low-fat yoghurt and some chopped fresh coriander.

Add in your chopped chicken breasts, stir and heat through til the chickens cooked.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s