I love curries, but often they can be full of cream and butter, so tend to keep off them other than for a special treat. I found this recipe the other day for a low fat version of Chicken Korma, it is absolutely gorgeous and is only 375 calories per portion. I thought you might like to try it as it is simple to make and really tasty, you do need a fairly well-stocked spice rack though.
Low Fat Chicken Korma
Serves 2 375 calories per portion 18g fat per portion
Ingredients
1 medium onion, finely chopped
2 cloves garlic, crushed
1tsp grated fresh ginger
1/2 tbspn groundnut oil
1/4 tspn ground cloves
1/2 tspn each of ground chilli,
cinnamon & cardamon
salt & black pepper
1/2 tspn saffron threads
in 1tbspn hot chicken stock
4 skinless, boneless chicken thighs
cut into 4 (400g total weight)
75ml chicken stock
15g shelled cashew nuts
150ml full-fat natural bio yoghurt.
Method
Heat oil in a non-stick frying pan and saute the onion over a medium heat for 5 mins, stirring frequently, until it begins to turn golden. Add the garlic, ginger, dry spices and seasoning and stir for 30 seconds, adding a little chicken stock if necessary.
Add the saffron/liquid and the chicken pieces, stir for 1 – 2 mins until the chicken is coloured.
Add the chicken stock and bring to the boil. Reduce the heat and simmer uncovered for 15 minutes until the chicken is cooked through, by which time most of the liquid will have evaporated.
Add the nuts and yoghurt and heat through for a few seconds (do not boil)
Serve with Basmati rice and a herb salad.
I hope you will give it a try, let me know what you think.