Healthier Chicken Korma

All the flavour but less of the naughties!



For the spice paste

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp garam masala

2 garlic cloves, crushed

35g flaked almonds

2 green chillies, sliced

25g fresh ginger, sliced

2 tbsp tomato purée

Pinch LoSalt


Drizzle olive oil

4 skinless chicken breasts, cut into chunks

2 onions, sliced

1tsp ground turmeric

1tsp caster sugar

500ml 5% fat Greek yogurt

2 tbsp desiccated coconut (optional)

25g fresh coriander, chopped, plus extra leaves to garnish

Lime wedges, to serve


  1. To make the spice paste, heat a large non-stick frying pan over a medium heat, then toast the coriander seeds, cumin seeds and garam masala for 1–2 min until fragrant. Transfer to a mini food processor or pestle and mortar and grind to a powder. Add the rest of the spice paste ingredients along with 4 tbsp water, then whizz or pound until well combined.
  2. Now, heat the oil in the frying pan used for the spice mix over a high heat, then, when hot, add the chicken and onions and cook for 5 min. Add the turmeric along with the spice paste and cook, stirring, for a further 3–4 min until fragrant.
  3. Turn down the heat to medium, then add the sugar and yogurt. Stir well, then simmer gently for 5–10 min. Meanwhile, toast the desiccated coconut in a dry non-stick frying pan for a few min until golden.
  4. Stir the chopped fresh coriander through the curry, then serve sprinkled with the toasted coconut and extra coriander leaves, with lime wedges to squeeze over.