Chicken korma: a lighter home recipe with a clear finish · IE

What changes—and what stays

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

Chicken korma: Sauté the onion and ginger until softened. Add korma paste and cook briefly. Stir in chicken and brown lightly. Pour in coconut milk and yoghurt, then simmer gently until the chicken is cooked through and the sauce thickens. Serve with basmati rice. 10 g korma curry paste; 5 g fresh ginger (grated). Chicken korma: plain natural yoghurt · ground almonds · korma curry paste · coconut milk · fresh ginger (grated). The chicken is fork-tender, the sauce is creamy and coats the chicken well, and the rice grains are separate and fluffy.

Ingredients for 2

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

• 250 gchicken breast
• 100 gbasmati rice
• 1white onion
• 100 mlplain natural yoghurt
• 50 gground almonds
• 10 gkorma curry paste
• 100 mlcoconut milk
• 5 gfresh ginger (grated)

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

Look for: Chicken korma — chicken breast · basmati rice · white onion. chicken breast, basmati rice, and white 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 — white onion · plain natural yoghurt. Add plain natural yoghurt, ground almonds, and korma curry paste in an order that softens strong aromatics without scorching the delicate seasonings.

Look for: Chicken korma — plain natural yoghurt · ground almonds · korma curry paste. plain natural yoghurt, ground almonds, 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 — ground almonds · korma curry paste. For the main cooking stage, Sauté the onion and ginger until softened. Add korma paste and cook briefly. Stir in chicken and brown lightly. Pour in coconut milk and yoghurt, then simmer gently until the chicken is cooked through and the sauce thickens. Serve with basmati rice.. Control both heat and surface moisture rather than correcting later with extra oil or sauce.

Look for: Chicken korma — Sauté the onion and ginger until softened. Add korma paste and cook briefly. Stir in chicken and brown lightly. Pour in coconut milk and yoghurt, then simmer gently until the chicken is cooked through and the sauce thickens. Serve with basmati rice.. The chicken is fork-tender, the sauce is creamy and coats the chicken well, and the rice grains are separate and fluffy.. 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 — coconut milk · fresh ginger (grated). Add coconut milk and fresh ginger (grated) 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 fork-tender, the sauce is creamy and coats the chicken well, and the rice grains are separate and fluffy.. 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