Dinner Recipes · Lunch Recipes

Healthy Chicken Korma

File 21-12-2016, 14 36 39.jpeg

This recipe makes 7 portions. The recipe also includes suitable alternatives for vegetarians and vegans.

Ingredients for Korma sauce:

  • 500g parsnips
  • 1 dark green butternut squash
  • 3 tbsp Korma dried spice mix
  • 1 chicken stock / vegetable stock
  • 300ml hot water
  • 2 tbsp Greek yogurt / 50ml coconut milk
  • 1 tsp turmeric
  • 2tbsp desiccated coconut
  • salt and pepper

Ingredients for chicken marinade:

  • 1kg chicken breasts / potato / quorn chicken
  • 1 tbsp Greek yogurt / Soya yogurt
  • 1 tbsp tikka paste
  • salt and pepper

Method:

  1. Preheat your oven to around 180 degrees.
  2. Peel and chop up the butternut squash and parsnips into even sized chunks. Place them on a couple of non-stick oven trays, and season with a little salt and pepper.
  3. Coat the vegetables with the korma spice mix and bake until softened, around 20-25 minutes.
  4. Whilst the vegetables are cooking, start preparing your chicken by cutting up the chicken breasts into even sized chunks.
  5. Season the chicken with a little salt and pepper, then coat the chicken with the tikka paste and yogurt. Leave to marinate whilst your vegetables continue to cook.
  6. Take the vegetables out of the oven to cool. Whilst cooling, boil the kettle and make the chicken stock by diluting 300ml of water with 1 chicken stock cube.
  7. Put the cooked vegetables into a food processor and pulse. Gradually add the chicken stock to help the food processor blend the vegatables and to create a thick sauce.
  8. Pour the sauce into a large saucepan. To the sauce, mix in 1 tsp of turmeric, 2 tbsp of korma spice, 2 tbsp of yogurt and 2 tbsp of desiccated coconut. Leave the sauce on a low heat to keep warm. The sauce will get thicker, so add more water until you are happy with the consistency. I added quite a bit of water to get it how I wanted.
  9. Turn on your grill to 200 degrees.
  10. Cover an oven tray with foil and load it up with the marinated chicken.
  11. Grill the chicken for about 8 minutes on each side. You want the chicken to be slightly charred to add to the flavour.
  12. Serve the korma in a bowl. This will help the sauce mix in with everything. If you serve it on a plate, you will be tempted to overload it with the korma sauce.
  13. Take 6-7 of the chicken chunks (around 1 chicken breast) and put them in a bowl. Drizzle the chicken with 3 tbsp of the sauce.
  14. Partner the korma with some rice. If you want something quick I would recommend using Aldi’s ‘Wholegrain and Quinoa’ microwavable rice. It only takes 2 minutes and provides 2 portions of rice.
  15. Tub up the rest of the korma into portions and put it in the freezer to save for another day. I made 7 portions altogether with this recipe.

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