Are you looking for an easy Chicken Curry recipe? This simple Chicken Korma is mild enough for the whole family to enjoy! A delicious SYN FREE Slimming World Chicken Curry that will quickly become a fakeway favourite. See notes for a more traditional (and calorific) version.
handful flaked almonds to garnish (optiona) Not Syn Free
Spritz a large pan with low calorie cooking spray.Note: for a full-fat Korma use 1 tbsp ghee and 2 tbsp vegetable oil.
Add the onions, garlic and ginger and cook over low heat for five minutes, stirring constantly.
Stir in the all spices, salt and sweetener and cook for a couple of minutes. Don’t let the spices catch as they can turn the sauce a bit bitter. If the pan gets too dry add a splash of chicken stock.
Add the diced chicken and cinnamon stick. Fry for about five minutes, stirring to coat in the spices.
Stir in the passata and chicken stock and bring to a rolling simmer. Reduce the heat and cook for about 15 minutes, stirring occasionally.
Stir in the cornflour slurry and fromage frais (or yoghurt). Cook, stirring, over very low heat for a few more minutes until the chicken is cooked through.Note: for a full-fat Korma use 80ml (1/3 cup) single cream and 80ml (1/3 cup) UHT coconut cream.
Add the chopped coriander (cilantro) check the seasoning and add salt and black pepper, to taste.
Garnish with a few halved red grapes and some flaked almonds (optionaand serve over plain basmati rice.
Slimming World Chicken Korma serving suggestions As you will see this curry doesn’t include many extra vegetables. You could stir in spinach right at the end so that it wilts. Serve with plenty of speed veggies on the side such as steamed broccoli, cauliflower, green beans etc.Can you freeze Chicken Korma? Curries which contain dairy or coconut milk can separate if frozen and then thawed and reheated.Follow the recipe until just before any cream or dairy is added. Cool completely and then portion and freeze. Add your choice of cream, yoghurt etc when reheating the curry.What I replace the chicken with? You can use diced chicken breasts or thighs in this recipe. But you could also replace the chicken with beef or lamb, bearing in mind you that you will need to cook it for longer – around 45 minutes – in that case.You could also replace the chicken with prawns (shrimp) which cook very quickly and should be added about 5 minutes before end of cooking time, once the sauce has thickened.For a vegetarian korma, use tinned chickpeas and a medley of vegetables such as cauliflower, potatoes, courgette or squash. Add the veggies to the curry according to how long they need to cook.
Please note I am not affiliated in any way with Slimming World. Syn values are based on the Slimming World online calculator.
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.