Low Fat Chicken Korma

Indulge in the rich and aromatic flavors of Low Fat Chicken Korma, a lighter twist on the classic Indian dish. This wholesome recipe features tender pieces of chicken breast simmered in a creamy yet guilt-free sauce made from low-fat yogurt and light coconut milk. Fragrant with a medley of spices like garam masala, turmeric, and cumin, this korma strikes the perfect balance of warmth and subtle heat, enhanced by the nuttiness of sliced almonds. Blended onions, garlic, and fresh ginger form the base of the velvety sauce, making each bite irresistibly smooth and flavorful. Ready in just an hour, this healthy take on chicken korma is perfect for weeknight dinners or special occasions. Serve it with steaming basmati rice or whole wheat naan for a satisfying, low-fat meal that's brimming with traditional Indian flavors.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken breast
• 150 grams Low-fat plain yogurt
• 1 large Onion
• 4 cloves Garlic cloves
• 1 inch piece Fresh ginger
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 0.25 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 tablespoons Sliced almonds
• 150 milliliters Coconut milk (light)
• 0.25 cup Fresh cilantro
• 1 tablespoon Olive oil

Directions

Step 1

Cut the chicken breast into bite-sized pieces and set aside.

Step 2

Peel and finely chop the onion, garlic, and ginger.

Step 3

Blend the chopped onion, garlic, and ginger using a blender or food processor until you achieve a smooth paste.

Step 4

In a large pan, heat the olive oil over medium heat.

Step 5

Add the onion-garlic-ginger paste to the pan and sauté for 5-7 minutes until golden and fragrant.

Step 6

Stir in the ground coriander, cumin, garam masala, turmeric powder, cayenne pepper, salt, and black pepper. Cook the spices for 2 minutes, stirring continuously.

Step 7

Add the chicken pieces to the pan, stirring well to coat them with the spice mixture. Cook for about 5 minutes until the chicken starts to brown.

Step 8

Add the sliced almonds to the pan and continue to cook for another 3 minutes.

Step 9

Lower the heat and gently stir in the coconut milk and yogurt, ensuring everything is well mixed.

Step 10

Cover the pan and let the Korma simmer for 20 minutes on low heat, or until the chicken is cooked thoroughly.

Step 11

Finely chop the fresh cilantro and add it to the pan, stirring to combine.

Step 12

Serve hot, garnished with additional cilantro and almonds if desired, alongside steamed basmati rice or whole wheat naan.

Nutrition Facts

Serving size	(1085.3g)

Amount per serving	% Daily Value*
Calories	1407.9

Total Fat 55.9g	0%
Saturated Fat 15.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 433.6mg	0%
Sodium 2887.9mg	0%
Total Carbohydrate 50.7g	0%
Dietary Fiber 9.6g	0%
Total Sugars 22.8g
Protein 173.9g	0%

Vitamin D 102.8IU	0%
Calcium 548.1mg	0%
Iron 12.0mg	0%
Potassium 2547.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.9%

Protein: 49.6%

Carbs: 14.5%