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Unislim Recipes

Chicken Korma

Name: Chicken Korma
Yield: 4
Ingredients: Low-cal spray oil; 450g skinned chicken breast fillets, cubed; 1 red onion, thinly sliced; 2 garlic cloves, crushed; 1 mild green or red chilli, diced; 1 tsp diced fresh root ginger; 2 tsp cumin seeds; 2 tsp garam masala; 1 tsp ground coriander; 1/2 tsp ground turmeric; 150ml chicken stock; 200ml canned reduced-fat coconut milk; 200g fine green beans, trimmed and halved; 4 tbsp 0% fat Greek yoghurt; 240g basmati rice (dry weight)

Feel like chicken tonight? Get cookin' this tasty, healthy korma.

Level	Easy
Serves	4
Bites	0.5

Ingredients

Low-cal spray oil

450g skinned chicken breast fillets, cubed

1 red onion, thinly sliced

2 garlic cloves, crushed

1 mild green or red chilli, diced

1 tsp diced fresh root ginger

2 tsp cumin seeds

2 tsp garam masala

1 tsp ground coriander

1/2 tsp ground turmeric

150ml chicken stock

200ml canned reduced-fat coconut milk

200g fine green beans, trimmed and halved

4 tbsp 0% fat Greek yoghurt

240g basmati rice (dry weight)

Method

Lightly spray a deep pan with oil and set over a medium heat. When it’s hot, add the chicken and onion and cook for 5 minutes, turning occasionally, until the onion is tender and the chicken is golden brown.

Add the garlic, chilli, coriander, ginger and cumin seeds and cook for 2 minutes, stirring occasionally. Stir in the ground spices and cook for 2 minutes.

Add the stock and coconut milk, then bring to the boil. Reduce the heat to a bare simmer, cover the pan and cook for 10–15 minutes, until the chicken is cooked through and the sauce is creamy and has reduced a little. Add the green beans 5 minutes before the end of cooking (or boil separately and serve on the side). Finally, stir in the yoghurt.

Cook the rice according to the instructions on the packet.

Serve the korma with the rice together in a bowl