Chicken Korma
Another Weightwatcher recipe, once you make this creamy Korma, you’ll no longer be looking for the take-away menu.
Ingredients
- 1 spray low-fat cooking spray
- 2 medium onion(s), chopped
- 1 medium apple(s), chopped
- 4 teaspoon curry powder, mild
- 450 g skinless chicken breast, uncooked, boneless, cut into chunks
- 1 stock cube, (make 1/2 pint)
- 25 g sultana(s)
- 1 tablespoon tomato puree
- 125 g dried rice, basmati
- 1 medium banana(s)
- 8 tablespoon natural low-fat yogurt, plain
- 1 pinch salt
- 1 serving pepper, freshly ground, black
- 4 sprig fresh coriander, (to garnish)
Instructions
- Mist a large saucepan with spray cooking oil. Sauté onions and apple for 3-4 minutes. Stir in curry powder.
- Add chicken. Cook, stirring, for 2-3 minutes, until sealed all over.
- Add chicken stock, sultanas and tomato puree. Bring to the boil. Reduce heat, cover and simmer gently for about 40 minutes.
- Twelve minutes before end of cooking time, put rice on to cook in plenty of lightly salted boiling water.
- Just before serving, add sliced banana, chopped coriander and 4 tablespoons of yogurt to the curry. Season. Cook for 2 minutes.
- Serve curry with hot cooked rice, adding one tablespoon of yogurt to each portion. Garnish with coriander.
About the Author
Kieran has worked with computers and technology for over 20 years. Based in the United Kingdom, he works as a Solution Engineer for Salesforce, specialising in all things Commerce, Digital and the Internet. Predominantly blogging on KieranLane.com he can also be found on Twitter @KieranLane, Instagram and Flickr.
