[vc_row][vc_column][vc_column_text]Want a curry without too many calories? Try fat-free Greek yogurt instead of cream for a healthy korma that will give your local takeaway a run for its money.[/vc_column_text][vc_column_text]Preparation Time: 25 mins
Cooking Time: 35 mins
Serves: 4[/vc_column_text][vc_empty_space height=”10px”][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/2″][wbc_heading align=”left” title=”INGREDIENTS” color=”#ff0000″ font_size=”16px”][vc_empty_space height=”8px”][vc_column_text]

1 Onion, chopped
2 garlic cloves, roughly chopped
Thumb-sized piece ginger, roughly chopped
4 tbsp korma paste
4 skinless, boneless chicken breasts, cut into bite-sized pieces
50g ground almonds, plus extra to serve (optional)
4 tbsp sultanas
400ml chicken stock
¼ tsp golden caster sugar
150g pot 0% fat Greek yogurt
Small bunch coriander, chopped

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Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.

Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.

Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.

Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.

Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.