Chicken korma is a UK favourite but a fatty meal can trigger digestive upset. This recipe has all the flavour but much less fat - and includes some vitamin C rich vegetables too. The addition of wholegrain rice adds in some natural fibre but feel free to use basmati rice if you want a more authentic Indian flavour.
Ingredients
• 450g chicken, diced
• 1 chicken stock cube
• 4 teaspoons mild curry powder
• 2 large or 4 small onions, cut into chunks
• 2 green or yellow peppers, cut into chunks
• a few mushrooms, sliced (optional)
• 4 cloves garlic, finely chopped
• 100g creamed coconut
• 2 teaspoons caster sugar
• 1 tablespoon paprika
• 300g low-fat natural yogurt
• salt and pepper
Directions
Put the chicken in a single layer in a wok or large frying pan over a medium heat, with just enough water to cover. Crumble in the stock cube and add 1 teaspoon of the curry powder. Simmer gently, stirring, for about 10 minutes, until the chicken is no longer pink. Stir in the chopped vegetables and garlic, and another 1 teaspoon curry powder. Simmer gently for a further 20 minutes, stirring occasionally.
Crumble in the creamed coconut and stir to dissolve. This should thicken the cooking liquid so that it is no longer watery. If it still appears quite watery, simmer for a little longer until it thickens, or dissolve 1 teaspoon cornflour in a little cold water and mix it in. Reduce the heat to low, and stir in the remaining curry powder, sugar and paprika. Gradually mix in the yogurt and heat through, stirring, for about 5 minutes. Add salt and pepper to taste. Serve with brown rice or basmati rice.
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