Healthy Chicken Korma

Updated: Apr 1, 2019


It’s beginning to feel a little autumnal so a good excuse to have a Friday night curry. This is my easy healthier version of chicken Korma. Often laden with a thick sugary, creamy sauce, I’ve given the classic dish a makeover and a lovely freshness by using @timdairyyogurt⠀ This is a brilliant introduction to curry for children as it’s sweet and mild.⠀ ⠀



INGREDIENTS


1 kg skinless boneless chicken thighs or 600g Firm Tofu (drained and pressed)⠀ 2-3 tablespoons Tims Dairy Greek Yogurt ⠀⠀ 3-4 onions chopped⠀⠀ 4 garlic cloves crushed ⠀⠀ 10cm piece of fresh root ginger grated⠀⠀ 1-2 red chillies finely chopped ⠀⠀ 5 cardamom pods⠀⠀ 1 tbsp ground cumin⠀⠀ 1 tbsp ground coriander⠀⠀ ½ heaped tsp ground turmeric⠀⠀⠀⠀ small pinch of saffron⠀⠀ 1 tablespoon ground almonds

1 tablespoon sultanas to serve⠀ 2 teaspoons honey ⠀⠀ Salt and pepper ⠀⠀ fresh coriander, roughly torn, to garnish⠀⠀ Optional flaked almonds⠀⠀


METHOD⠀⠀


Start by softening the onions in oil with 1 teaspoon of salt. Cook until golden and caramelised. Now add the garlic, ginger and chilli for 2 minutes. Add all of the spices for 1 minute. ⠀⠀ Slice each chicken thigh into approximately 3 pieces and season generously. Add to the onion and spice mixture and coat in all that delicious flavour. Cook on a medium heat for approximately 5 minutes. ⠀⠀ For Firm Tofu - cut into 3cm squares, add at the same time as the chicken and simmer for 30-35 minutes. ⠀ Now stir in the sultanas, ground almonds, honey and yogurt. Cover and simmer on a low heat for 1 & 1/2 hours