This is yet another recipe from me that if you try it you will never go back to buying jars again! I am also pretty tight and have made my money go further with this dish by bulking it out with chunky seasonal squash so you can save on chicken and feel fuller for longer (as M&S like to say). I have kept the dish healthy by using yoghurt instead of cream so it is a pretty low fat curry dish. It just goes to show that you don’t always have to use luxurious and rich foods in order for your food to taste good, as this korma was absolutely scrummy and full of flavour!
- 175g butternut squash – chopped into bite size pieces
- 2 chicken breasts – chopped into bite size pieces
- 175g natural low fat yoghurt
- Salt and pepper
- 1 tbsp sunflower oil
- 1 large white onion – chopped
- 2 garlic cloves – peeled and sliced
- 10g fresh root ginger – peeled and finely grated
- 6 cardamom pods – seeds crushed
- ½ tbsp. ground cumin
- ½ tbsp. ground coriander
- ¼ tsp ground turmeric
- ½ tsp hot chilli powder
- 1 bay leaf
- 1 heap dsp plain flour
- Small finch saffron
- 1 tsp caster sugar
- 150ml chicken stock
- Salt and pepper to season
Combine the chicken, yoghurt and salt and pepper in a bowl and chill in the fridge for 1-2 hours.
Heat the oil in a non-stick deep pan and add the onions, garlic and ginger. Cover on a low heat for 15minutes until very soft – stirring occasionally so they don’t stick
Add the cardamom, cumin, coriander, turmeric, chilli powder and bay leaf.
Constantly stirring – cook off the mixture for 3-5 minutes
Stir in the flour, saffron, sugar and some salt and then pour in the stock. Bring to a gently simmer and cover for 10 minutes.
Remove from the heat and whiz with a blender
Return the mixture to the heat and add the squash and simmer for 20 minutes.
Add the chicken and yoghurt mix and cook for about ten minutes until the chicken is cooked through. The chicken will take different amount of time to cook depending on how big the pieces are so check a piece after 8 minutes and if it is still pink then return it to the heat.
Season to taste, top with toasted almonds and serve with vegetable saffron rice (gotta get in those 5 a day!)