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

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 breast pieces until lightly browned. Sauté the finely diced onion until softened, then add the korma curry spices and cook until fragrant. Stir in the diced tomatoes and plain yoghurt, then add the seared chicken. Simmer gently until the chicken is cooked through and the sauce has thickened slightly. 2 tbsp korma curry spices; 1/4 cup fresh coriander. Chicken Korma: diced tomatoes · plain yoghurt · korma curry spices · lime juice · fresh coriander. The chicken pieces are opaque throughout and tender, the korma sauce lightly coats the back of a spoon, and there is no visible separation of oil.

Ingredients for 2

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

• 300gchicken breast
• 150gbrown rice
• 150gonion
• 100gdiced tomatoes
• 100gplain yoghurt
• 2 tbspkorma curry spices
• 1/2lime juice
• 1/4 cupfresh 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 · diced tomatoes. Add diced tomatoes, plain yoghurt, and korma curry spices in an order that softens strong aromatics without scorching the delicate seasonings.

Look for: Chicken Korma — diced tomatoes · plain yoghurt · korma curry spices. diced tomatoes, plain yoghurt, and korma curry spices 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 — plain yoghurt · korma curry spices. For the main cooking stage, Sear the chicken breast pieces until lightly browned. Sauté the finely diced onion until softened, then add the korma curry spices and cook until fragrant. Stir in the diced tomatoes and plain yoghurt, then add the seared chicken. Simmer gently until the chicken is cooked through and the sauce has thickened slightly.. Control both heat and surface moisture rather than correcting later with extra oil or sauce.

Look for: Chicken Korma — Sear the chicken breast pieces until lightly browned. Sauté the finely diced onion until softened, then add the korma curry spices and cook until fragrant. Stir in the diced tomatoes and plain yoghurt, then add the seared chicken. Simmer gently until the chicken is cooked through and the sauce has thickened slightly.. The chicken pieces are opaque throughout and tender, the korma sauce lightly coats the back of a spoon, and there is no visible separation of oil.. 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 — lime juice · fresh coriander. Add lime juice 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 pieces are opaque throughout and tender, the korma sauce lightly coats the back of a spoon, and there is no visible separation of oil.. 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