Creamy chicken korma
If you love a good curry but prefer to turn down the heat, korma is for you. This milder Indian dish is gently warming with a delicious sweetness.
-Serves 4
-Ready in 45 minutes
Ingredient
- low calorie cooking spray
-3 bay leaves
-1 cinnamon stick
-1 tsp cardamom seeds, crushed
- ¼ tsp ground cloves
-2 tsp cumin seeds
-1 onion, finely chopped
-1 tbsp ground coriander
-1 tbsp ground cumin
-2 tsp mild curry powder
-3cm piece of root ginger, peeled and finely grated
-3 garlic cloves, finely crushed
-½ x 400g can chopped tomatoes
- 4 skinless and boneless chicken breasts, cut into bite-sized pieces
-200ml boiling chicken stock
-salt and freshly ground black pepper
-5 tbsp fat free natural fromage frai
-small handful of roughly chopped fresh mint, to garnish
Cooking instructions:
-Spray a large non-stick frying pan with low calorie cooking spray and place over a high heat. Add the bay leaves, cinnamon stick, cardamom seeds, cloves, cumin seeds and onion and stir-fry for 5 minutes.
-Add the coriander and ground cumin, curry powder, ginger, garlic and tomatoes and stir-fry for another 3-4 minutes.
-Put the chicken into the pan, pour in the stock and bring to the boil.
-Season well, cover tightly, reduce the heat to low and simmer gently for 20-25 minutes, stirring occasionally.
-Remove the pan from the heat and stir in the fromage frais. Scatter over the mint and serve hot with your choice of rice.