HEALTHY AND LIGHT CHICKEN KORMA – RECIPE

Do you love a good korma, or curry, but struggle to find ways to keep your choice healthy? No problems! We’re here with this beautiful, light and healthy korma recipe to help you out. It’s low in fat and packed with protein, so you can indulge your curry  cravings without the guilt!

INGREDIENTS

•  2 teaspoons macadamia oil
•  500g chicken breast fillets, sliced thinly
•  2 brown onions, sliced thinly
•  2 tablespoons korma curry paste
•  1 cinnamon stick
•  8 cardamom pods, crushed
•  1/2 teaspoons chicken stock powder
•  2 carrots, peeled and sliced
•  200g green beans, halved and trimmed
•  1 bunch broccolini, cut into 4cm lengths
•  70g (1/4 cup) natural yoghurt
•  1 tablespoon almond meal
•  2 (47g each) roti, halved and warmed for serving

METHOD

Step 1  – Heat a teaspoon of oil in a large saucepan or wok over high heat. Cook the chicken, in 2 batches, for 2-3 minutes or until browned. Transfer the chicken to a plate.

Step 2 – Heat the remaining teaspoon of oil in the pan or wok over high heat. Add the onion and cook, stirring for 3-4 minutes until softened. Add the korma paste, the cinnamon stick and the cardamom pods. Cook and stir for 2 minutes, or until aromatic. Add 250ml (1 cup) water. Stir in the stock powder and the carrot. Return the chicken to the pan. Bring to the boil, then partially cover and reduce the heat to low. Simmer for 10 minutes or until the carrot is tender.

Step 3 – Add the beans and broccolini to the pan. Simmer for 5 minutes or until the vegetables are just tender. Remove cinnamon stick. Remove from the heat and stir through the yoghurt and almond meal. Serve with roti.

Maybe the best thing about this healthy korma is it can be easily whipped up in less than half an hour, meaning you’ll have more time to do the things you love! Happy eating!