People can get intimidated by the thought of making a curry, but this recipe will prove that a home-cooked version can be both easy and really healthy and will always taste better than one you’ve ordered in. I use fresh chilli and spices to flavour the korma but you can buy ready-made Korma spice mix or paste if you prefer.
Ingredients
- 1 tbsp olive or vegetable oil
- 7 oz (200 g) chicken breast fillets, cubed
- ½ red onion, thinly sliced
- 2 garlic cloves, crushed
- 1 red chilli, diced
- 1 cm/½ in piece of fresh root ginger, peeled and finely diced or grated
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground turmeric
- 7 fl oz/generous ¾ cup (200 ml) canned reduced-fat coconut milk
- 4 fl oz/½ cup (120 ml) chicken stock
- 4 oz (100 g) fine green beans, trimmed and halved
- 4 tbsp 0% fat Greek yoghurt
- 4 oz/scant ½ cup (100 g) basmati rice (dry weight)
Fresh Red Onion Chutney
- ½ red onion, finely chopped
- 1 tsp garam masala
- a small bunch of coriander (cilantro), chopped
- 1 lime juice
How to Make It
-
Make the fresh Red Onion Chutney
- Mix all the ingredients together in a bowl and set aside.
- Heat the oil in a deep frying pan (skillet) set over a medium heat. Add the chicken and onion and cook, stirring occasionally, for 6–8 minutes until the onion is soft and the chicken is golden brown. Stir in the garlic, chilli, ginger and cumin seeds and cook for 2 minutes. Stir in the ground spices and cook for a further 2 minutes.
- Add the coconut milk and stock and bring to the boil. Reduce the heat, cover the pan and simmer gently for 10–15 minutes until the chicken is cooked through and the sauce is creamy and reduced. Add the beans 5 minutes before the end of cooking. Remove from the heat and stir in the yoghurt.
- Meanwhile, cook the rice according to the packet instructions.
- Divide the rice and korma between two serving bowls and serve with the chutney
