Want a curry without too many calories? Use fat-free Greek yogurt instead of cream for a healthy korma that will give your local takeaway a run for its money
Method
Based on 4 servings, adjust as needed.
Step 1
Put the chopped onion, roughly chopped garlic cloves and a roughly chopped ginger in a food processor and whizz to a paste.
Step 2
Tip the paste into a large high-sided frying pan and cook for 5 mins with a splash of water. Add the korma paste and cook for a further 2 mins until aromatic.
Step 3
Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add the ground almonds, sultanas, chicken stock (add half to start with and more if needed later) and golden caster sugar.
Step 4
Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
Step 5
Remove the pan from the heat, stir in the Greek yoghurt and some seasoning, then scatter over a small bunch of chopped coriander and a few more ground almonds, if using. Serve with your basmati rice and optional naan bread.