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Chicken Korma on a bed of white rice is chunks of tender chicken in a creamy looking sauce sprinkled with finely chopped corriander.

Chicken KormaChicken Korma on a bed of white rice is chunks of tender chicken in a creamy looking sauce sprinkled with finely chopped corriander

Chicken Korma is a creamy tasting low-fat recipe from The Fat Attack Booster Diet book by Rosemary Conley.

Serves 4
Per serving: 233 calories, 1.5% fat (excluding rice)
Prep time: 10 mins
Cook time: 20 mins


Ingredients

1 medium onion, chopped
2 garlic cloves, crushed
450g diced lean chicken
2 tbsp mild curry powder
1 tbsp plain flour
1 tsp ground cinnamon
300ml (½ pint) chicken stock
300ml (½ pint) low-fat natural yogurt
2 tbsp chopped fresh coriander
freshly ground black pepper, to taste


Method

  1. Heat a non-stick frying pan and dry-fry the onion until soft. Add the garlic and the chicken and cook for 2 – 3 minutes until the chicken changes colour.
  2. Sprinkle the curry powder and flour over the chicken. Toss the chicken so that it is completely covered, then add the cinnamon and cook for 1 minute.
  3. Gradually add the stock, stirring well, and season to taste with black pepper. Simmer gently for 10 minutes until the sauce thickens.
  4. Remove the pan from the heat, stir in the yogurt and coriander and serve immediately.

Serve with either 1 blue Portion Pot® (55g uncooked weight) basmati rice, boiled, per person (adds 205 cals) or with a side salad (no rice).

As per the Terms and Conditions of your use of our website you may download and print the information for your personal use only.
Recipe © Rosemary Conley Enterprises

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