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Photo of Quick chicken korma by WW

Quick chicken korma

10
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Ready-made curry paste is a great time-saver in the kitchen, and you won’t be sacrificing any of the flavour. This simple version of the popular chicken curry tastes amazing!

Ingredients

Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

640 g, diced

Onion

1 large, roughly chopped

Root Ginger

15 g, roughly chopped

Garlic

2 clove(s), chopped

Cinnamon Stick

1 stick(s)

Cardamom Pods

1 teaspoon(s), crushed

Tesco Korma Paste

60 g

Chicken stock cube(s)

1 cube(s), 400ml

Ground Almonds

40 g

Mango Chutney

15 g, 2 teaspoons

0% fat natural Greek yogurt

75 g

Green Beans

200 g

Brown rice, microwaveable

2 pouch(es)

Sainsbury's Flaked Almonds

20 g, toasted

Instructions

  1. Mist a large, deep nonstick pan with cooking spray and set over a high heat. Season the chicken, then cook, stirring often, for 5 minutes until golden. Transfer to a plate, cover with kitchen foil and set aside.
  2. Meanwhile, put the onion, ginger and garlic into a food processor with 21⁄2 tablespoons water and blitz to a smooth paste. Add the onion mixture to the pan, along with the cinnamon and cardamom, and cook for 2-3 minutes until fragrant. Stir in the korma curry paste and cook for another 1 minute.
  3. Add the stock and ground almonds, and whisk together until combined. Return the chicken and any resting juices to the pan, and simmer for 10 minutes, until the chicken is cooked through. Remove from the heat and stir through the chutney and yogurt until combined.
  4. Meanwhile, cook the beans in a pan of boiling water for 4-5 minutes until tender. Cook the rice to pack instructions.
  5. Serve the chicken on a bed of rice with the almond flakes scattered over and the green beans on the side.

Notes

If you don’t have a food processor, you could use ready-minced garlic and ginger, and grate the onion.

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