Chicken Korma is a creamy tasting low-fat recipe from The Fat Attack Booster Diet book by Rosemary Conley.
Per serving: 233 calories, 1.5% fat (excluding rice)
Prep time: 10 mins
Cook time: 20 mins
1 medium onion, chopped
2 garlic cloves, crushed
450g diced lean chicken
2 tbsp mild curry powder
1 tbsp plain flour
1 tsp ground cinnamon
300ml (½ pint) chicken stock
300ml (½ pint) low-fat natural yogurt
2 tbsp chopped fresh coriander
freshly ground black pepper, to taste
- Heat a non-stick frying pan and dry-fry the onion until soft. Add the garlic and the chicken and cook for 2 – 3 minutes until the chicken changes colour.
- Sprinkle the curry powder and flour over the chicken. Toss the chicken so that it is completely covered, then add the cinnamon and cook for 1 minute.
- Gradually add the stock, stirring well, and season to taste with black pepper. Simmer gently for 10 minutes until the sauce thickens.
- Remove the pan from the heat, stir in the yogurt and coriander and serve immediately.
Serve with either 1 blue Portion Pot® (55g uncooked weight) basmati rice, boiled, per person (adds 205 cals) or with a side salad (no rice).