Thick, creamy and mustard-yellow, the chicken korma curry is a cult classic takeaway order.
That said, the expense and extra calories that come with ordering in are something many would prefer to dodge.
It’s still easy to enjoy the unique flavour of this nutty dish with the right recipe, however, and the Hairy Bikers have the perfect solution.
Coming in at less than 294 calories per serving and a cooking time of just 40 minutes, their korma recipe is not to be missed.
Sharing the tasty dish on their website, the chefs said: “Rich, creamy chicken korma is usually forbidden territory if you’re watching your weight, but we’d hate you to miss out so we’ve come up with our healthy chicken curry recipe.”
Chicken korma recipe
Prepare the chicken by cutting the breasts into eight or nine bite-sized pieces, season with black pepper and put them in a non-metallic bowl.
Stir in the yoghurt, cover with cling film and chill for a minimum of 30 minutes but ideally, two to six hours if you have time.
Heat the oil in a large, non-stick saucepan and add the onions, garlic and ginger, then cover and cook over low heat for 15 minutes until very soft and lightly coloured, stirring occasionally.
Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder and bay leaf. Only throw the ends of the cloves into the pan and throw away the stalks, then leave the spices to fry with the onions for five minutes, stirring constantly.
Next, stir in the flour, saffron, sugar and half a teaspoon of salt, then slowly pour the water into the pan, stirring constantly.
Bring everything to a gentle simmer, then cover and cook for 10 minutes, continuing to stir at regular intervals.
At this point, remove the pan from the heat, take out the bay leaf and blitz the onion mixture with a stick blender until it is as smooth as possible. The chefs noted that this can be done in a food processor, but the mixture should be left to cool slightly beforehand.
The sauce can be used immediately or cooled, covered and chilled until 10 minutes before serving.
Drain the chicken in a colander over the sink, shaking it a few times so it has just a light coating of yoghurt. Next, place a non-stick frying pan on the heat, add the sauce and bring it to a simmer. Add the chicken pieces and cream and cook for about 10 minutes or until the chicken is tender and cooked through, stirring regularly.
Adjust the seasoning of the sauce if required then serve in a warm dish with fresh coriander and rice.
