Chicken Korma Curry

  • Maintenance
    Dinner Maintenance

450ml salt reduced veggie stock

2 onions, thinly sliced

2 cloves garlic, crushed

1 Tbsp ginger, grated

2 tsp turmeric

1 Tbsp ground cardamom

1 tsp cinnamon

1 tsp ground coriander

1 tsp ground cumin

1 tsp chilli flakes

2 chicken breasts, sliced thinly

4 Tbsp natural yoghurt

2 Tbsp chopped coriander (optional)


1. Brown chicken in pan (to seal, don’t fully cook) & put to one side.

2. Pour half the stock over the onions in a pan, simmer gently for 10-15mins or until onions soft. Add a little extra water if the stock reduces too much.

3. Add garlic, ginger & spices to the pan & cook for 2-3mins, stir well to prevent burning.

4. Add remaining stock & chicken, stir & simmer very gently for 10mins.

5. Take Korma off the heat, stir in yoghurt & coriander, season to taste.

Recipe courtesy of Julie Masci, New Life Nutrition