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Healthy Chicken Korma Recipe

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4 from 50 reviews

A healthy and flavorful Chicken Korma recipe that brings the classic British-Indian fusion dish to your table with reduced calories and rich spices. Made with skinless chicken, a blend of aromatic spices, and creamy fromage frais or yogurt, it offers a perfect balance of taste and nutrition, ideal for a wholesome main course served over basmati rice.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 5 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: British, Indian
  • Diet: Low Calorie

Ingredients

Oil and Base

  • Low calorie cooking spray (or 1 tbsp ghee + 2 tbsp vegetable oil)
  • 2 onions, very finely diced or blitzed in food processor
  • 3 large garlic cloves, grated or minced
  • 2 tbsp very finely grated fresh ginger

Chicken and Spices

  • 900 g (2 pounds) diced chicken, skinless thighs or breasts
  • 3 tsp sweetener such as Splenda or Sukrin (or sugar)
  • 2 tsp mild curry powder
  • 1 tsp salt
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp garam masala
  • 1/4 tsp chilli powder
  • 4 cardamom pods, lightly crushed (optional)
  • 1 cinnamon stick

Liquids and Thickener

  • 120 ml (1/2 cup) passata, or tinned tomatoes blitzed to a purée
  • 240 ml (1 cup) hot chicken stock (broth)
  • 1 tsp cornflour (cornstarch) diluted in 2 tsp cold water

Creamy Finish and Garnish

  • 200 g (7 oz) fat free Fromage Frais (or yogurt) or 80 ml (1/3 cup) single cream & 80 ml (1/3 cup) UHT coconut cream for full-fat option
  • 2 tbsp chopped coriander (cilantro)
  • Salt and pepper, to taste
  • Handful red grapes, halved (optional, for garnish)
  • Handful flaked almonds to garnish (optional, not Syn Free)

Instructions

  1. Prepare the pan and base: Spritz a large pan with low calorie cooking spray. For a full-fat Korma, use 1 tbsp ghee and 2 tbsp vegetable oil instead. Add the onions, garlic, and ginger and cook over low heat for five minutes, stirring constantly to soften and release their flavors.
  2. Add spices and sweetener: Stir in all the spices including curry powder, ground coriander, cumin, turmeric, garam masala, chilli powder, salt, sweetener, along with the lightly crushed cardamom pods. Cook for a couple of minutes, stirring frequently to avoid burning the spices; if the pan becomes too dry, add a splash of chicken stock.
  3. Cook the chicken and cinnamon stick: Add the diced chicken and cinnamon stick to the pan. Fry for about five minutes, stirring regularly to coat the meat well in the fragrant spice mixture.
  4. Add liquids and simmer: Stir in the passata and hot chicken stock. Bring the mixture to a rolling simmer, then reduce the heat and cook gently for about 15 minutes, stirring occasionally to allow the flavors to meld and the chicken to cook through.
  5. Thicken the sauce and finish with cream: Mix in the cornflour slurry and fromage frais (or yogurt/cream if using full-fat). Continue cooking over very low heat for a few more minutes until the sauce thickens and the chicken is fully cooked, stirring constantly to prevent curdling.
  6. Season and garnish: Stir through the chopped coriander (cilantro). Taste and adjust seasoning with salt and pepper as desired. Garnish optionally with halved red grapes and flaked almonds for added texture and sweetness. Serve hot with plain basmati rice.

Notes

  • Serving suggestions: This curry is light on vegetables but can easily be enhanced by stirring in spinach at the end so it wilts. Serve alongside steamed broccoli, cauliflower, green beans, or other speed veggies.
  • Freezing tip: Cream or coconut milk-based curries can split on freezing and reheating. Freeze before adding cream/dairy, then add fresh cream or yogurt when reheating.
  • Protein alternatives: Substitute chicken with beef or lamb (cook longer, about 45 minutes) or quick-cooking prawns added 5 minutes before finishing. For vegetarian option, use tinned chickpeas and mixed vegetables like cauliflower, potatoes, courgette, or squash, adjusting cooking time accordingly.
  • Note on Syn values: Syn values are calculated based on Slimming World’s online calculator.
  • Nutritional info provided is approximate and varies with ingredient quality and portion size.

Find it online: https://cookingwithsarah.com/healthy-chicken-korma-recipe/