Chicken Korma

More savoury dishes than I am used to cooking but if I want to lose weight there has to be less of the cakes (sad face)! However, it may not be sweetly delicious but it is delicious, another low calorie takeaway imitation provided to me by the hairy bikers! This weekend’s takeaway is Chicken Korma and this is how you make it;

Ingredients

  • 600g of Chicken Breast
  • Freshly Ground Black Pepper
  • 25g of Low Fat Yoghurt
  • 1tbsp of Sunflower Oil
  • 2 Large Onions Chopped
  • 4 Garlic Cloves Pressed
  • 20g of Grated Fresh Root Ginger
  • Seeds from 12 Cardamom Pods Crushed
  • 1tbsp of Ground Cumin
  • ½ Heaped tsp of Ground Tumeric
  • 1tbsp of Ground Coriander
  • ½ Heaped tsp of Chilli Powder
  • 4 Whole Cloves
  • 1tbsp of Plain Flour
  • Small Pinch of Saffron
  • 2tsp of Caster Sugar
  • 1/2tsb Sea Salt
  • 3tbsp of Double Cream
  • 300ml of Cold Water

 

Chicken Korma
Chicken Korma

Method

  1. Cut the chicken into equal bite sized chunks and place in a bowl, season with black pepper and stir in the yoghurt. Cover with cling film and chill for 45 minutes
  2. Heat the oil in a large saucepan and add the onions, garlic and ginger. Cover and cook on a low heat for 15 minutes until very soft and lightly coloured, stirring occasionally
  3. Once the onions are softened stir in the crushed cardamom seeds, cumin, coriander, turmeric and chilli powder. Pinch the ends of the cloves into the pan and throw away the stalks. Cook for 5 minutes stirring constantly
  4. Then stir in the flour, saffron, sugar and salt then slowly pour the cold water into the pan whilst stirring
  5. Bring to a gentle simmer then cover and cook for 10 minutes stirring occasionally
  6. Remove the pan from the heat and blend the mixture until it is as smooth as possible
  7. Set the sauce to one side and drain the chicken in a colander over the sink, shaking it a few times so that the chicken has just a light coating of yoghurt
  8. In a clean saucepan bring the sauce to a simmer
  9. Add the chicken and cream and cook for 15 minutes (until the chicken is cooked)

Serving Suggestion

Tastes great with boiled rice

Again with this recipe I would suggest preparing all of the ingredients before you start cooking, the preparation time will make the cooking quick and easy! This Chicken Korma really was as good as a takeaway, if not better as it did not have that greasy base sauce that is oh so familiar from Indian restaurants.  It has such a deep delicious flavour that anyone you feed it to will be extremely pleased with their dinner.

If you have any great low calorie recipes I would love the links!

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