Healthy Chicken & Butternut Squash Korma

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!

Serves 2-3

–          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!)


15 thoughts on “Healthy Chicken & Butternut Squash Korma

  1. This looks amazing and actually very simple. I’ll have to give it a shot. I’m not allowed dairy, fingers crossed it works with something like almond milk. I might have to use a bit less because it’s not as thick as yoghurt.

  2. Just saw Life With Pi, and even though it was mostly about God…and a tiger…and a boat…there were a lot of almost subliminal Indian food eating scenes. They put a taste in my mouth, and I’ve been wanting to try this one for a while (just have to convert for US measurements and I’m in.) One question, do you have a recipe for the rice accompaniment in the photo? That looks fantastic as well! Cheers!

    • I have to say I can’t actually remember but looking at it, I think I boiled the rice in t little turmeric and a couple of cardamon pods and then near the end I stirred in some peas and once I drained it added some chopped avocado, sounds kinda strange but they needed using up and actually worked really well!

  3. Pingback: Trader Joe’s Wine Pairing « Sonomaist

    • Amazing, so glad you’re trying it out. I hope you enjoy it 😀 and yes I don’t see any problem with freezing it, I always make in batch and freeze – so long as the chicken wasn’t frozen in the first place it’ll be fine.

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