Low Fat Chicken Korma
Indulge in the creamy, aromatic flavors of this *Low Fat Chicken Korma*, a lighter twist on the classic dish without compromising on taste. Perfectly spiced and delightfully creamy, this wholesome recipe features tender pieces of chicken breast simmered in a silky sauce made from low-fat yogurt, light coconut milk, and fragrant spices like garam masala, cumin, and turmeric. With the added crunch of sliced almonds and the bright freshness of cilantro, this dish balances richness and lightness beautifully. Ready in just an hour, this healthy chicken korma pairs wonderfully with steamed basmati rice or whole wheat naan for a comforting, guilt-free meal. Ideal for those seeking flavorful low-fat recipes or nutritious dinner ideas, this dish proves that healthier choices can still be utterly indulgent.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 150 grams Low-fat plain yogurt
- 1 large Onion
- 4 cloves Garlic cloves
- 1 inch piece Fresh ginger
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Sliced almonds
- 150 milliliters Coconut milk (light)
- 0.25 cup Fresh cilantro
- 1 tablespoon Olive oil
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Peel and finely chop the onion, garlic, and ginger.
Blend the chopped onion, garlic, and ginger using a blender or food processor until you achieve a smooth paste.
In a large pan, heat the olive oil over medium heat.
Add the onion-garlic-ginger paste to the pan and sauté for 5-7 minutes until golden and fragrant.
Stir in the ground coriander, cumin, garam masala, turmeric powder, cayenne pepper, salt, and black pepper. Cook the spices for 2 minutes, stirring continuously.
Add the chicken pieces to the pan, stirring well to coat them with the spice mixture. Cook for about 5 minutes until the chicken starts to brown.
Add the sliced almonds to the pan and continue to cook for another 3 minutes.
Lower the heat and gently stir in the coconut milk and yogurt, ensuring everything is well mixed.
Cover the pan and let the Korma simmer for 20 minutes on low heat, or until the chicken is cooked thoroughly.
Finely chop the fresh cilantro and add it to the pan, stirring to combine.
Serve hot, garnished with additional cilantro and almonds if desired, alongside steamed basmati rice or whole wheat naan.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 618 mg | 27% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.5 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 147 mg | 11% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
