Chicken Korma: a lighter home recipe with a clear finish · AU

What changes—and what stays

From a restaurant serving with unmeasured oil and sides often reaches 600–800 kcal to 420 calories

Chicken Korma: Sear the chicken pieces until lightly coloured. Sauté the chopped onion until softened, then add the korma curry paste and cook until aromatic. Stir in the tinned diced tomatoes, natural yoghurt, and cashews, then add the seared chicken. Simmer gently until the chicken is cooked through and the sauce has thickened. Garnish with fresh coriander and serve with brown rice. 40g korma curry paste; 15g fresh coriander. Chicken Korma: tinned diced tomatoes · natural yoghurt · korma curry paste · cashew nuts · fresh coriander. The chicken is tender and cooked through, the sauce is creamy and coats the chicken well, and the cashews are softened.

Ingredients for 2

Measure first; timing is part of how this recipe uses less fat.

• 300gchicken breast
• 100gbrown rice
• 150gonion
• 200gtinned diced tomatoes
• 100gnatural yoghurt
• 40gkorma curry paste
• 30gcashew nuts
• 15gfresh coriander

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Prepare the measured ingredients

Chicken Korma — chicken breast · brown rice. Prepare chicken breast, brown rice, and onion in the listed amounts. Keep wet components separate and cut pieces for their different cooking times.

Look for: Chicken Korma — chicken breast · brown rice · onion. chicken breast, brown rice, and onion are evenly prepared and accurately measured, with no unintended water left in the preparation bowl.

2

Step 2 · follow the visible cue

Build the defining flavour

Chicken Korma — onion · tinned diced tomatoes. Add tinned diced tomatoes, natural yoghurt, and korma curry paste in an order that softens strong aromatics without scorching the delicate seasonings.

Look for: Chicken Korma — tinned diced tomatoes · natural yoghurt · korma curry paste. tinned diced tomatoes, natural yoghurt, and korma curry paste smell rounded and remain recognisable, with no black specks, raw spice smell, or separated oil.

3

Step 3 · follow the visible cue

Cook with controlled heat

Chicken Korma — natural yoghurt · korma curry paste. For the main cooking stage, Sear the chicken pieces until lightly coloured. Sauté the chopped onion until softened, then add the korma curry paste and cook until aromatic. Stir in the tinned diced tomatoes, natural yoghurt, and cashews, then add the seared chicken. Simmer gently until the chicken is cooked through and the sauce has thickened. Garnish with fresh coriander and serve with brown rice.. Control both heat and surface moisture rather than correcting later with extra oil or sauce.

Look for: Chicken Korma — Sear the chicken pieces until lightly coloured. Sauté the chopped onion until softened, then add the korma curry paste and cook until aromatic. Stir in the tinned diced tomatoes, natural yoghurt, and cashews, then add the seared chicken. Simmer gently until the chicken is cooked through and the sauce has thickened. Garnish with fresh coriander and serve with brown rice.. The chicken is tender and cooked through, the sauce is creamy and coats the chicken well, and the cashews are softened.. Check the thickest or coolest part rather than judging only the browned surface.

4

Step 4 · follow the visible cue

Finish and verify the texture

Chicken Korma — cashew nuts · fresh coriander. Add cashew nuts and fresh coriander at the point where their aroma remains clear. Rest briefly and divide Chicken Korma into two equal portions.

Look for: Chicken Korma — The chicken is tender and cooked through, the sauce is creamy and coats the chicken well, and the cashews are softened.. Chicken Korma holds its intended shape and colour, with no unwanted water, fat, or loose coating around the serving plate.

Calories at the same serving size

The estimate uses the listed ingredients divided into 2 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions