Day 10 – Korma Chameleon

I have to confess to letting day 10 slip by without much happening.

It was a Monday in work at the busiest time of year… what else can I say?

The one exciting thing that came along to break up the 8:30 – 5:30 dullness was the arrival of my magazines! Yay! I design, edit and produce a bi-annual publication where I work, and the day it all finally arrives in print is the nicest feeling.

Until some sod finds a last-minute typo I’ve missed. Grr.

My magazines. (And a thumb that I have only just realised is very wrinkly! Yuk!)

But that was the only highlight of my working day, and by the time it got to coming home I had a stinking headache from staring at the screen for 9 solid hours.

Oh how I long for a job that allows me to look further than 12 inches away from my own nose!

Food For Thought

It goes without saying, after that brief and dismal update, that the best part of my day was dinner!

After week of Mr TwentyNine following my healthy eating plan, I’d promised him a chicken korma as a reward. I do confess here that our chicken kormas normally consist of:

– Chicken (weird huh?)
– A jar of Asda’s ‘Good For You (but still full of preservatives and all other kind of shit)’ sauce
– Microwave rice

This has been a Monday evening ‘tradition’ of ours for a good few years now – occasionally slipping to a Tuesday if Monday is too busy, or a Friday if Monday seems too far away!

But after a week of cooking all our meals from scratch, filling everything with fresh delicious flavours, and finally being one of those people whose houses you walk past and the smells wafting out make you want to knock on the door and claim to be a long-lost family member, I couldn’t bear to have tea out of a jar!

I don’t know if that makes me a food snob – or just healthy?!

Anyway, after a bit of online searching for a healthy chicken korma recipe, I found the perfect one on BBCGoodFood. It had 5 star reviews and relatively low calories*, and seemed pretty easy to cook.

*I should note here that yes, the calories were very reasonable if – as the recipe suggests – you serve 4 people with it. However, if you’re a curry-guzzling greedy guts like me and Mr TwentyNine, and you make the korma with the same quantities but divide it between two of you, it becomes considerably less virtuous!

Low-fat chicken korma

This was sooo good, and I have declared that I will never cook korma from a jar again! Even Mr TwentyNine said he preferred it to his usual, which is quite a compliment!

I’ll share the recipe here because it definitely is worth a try. (Yes, you do have to buy a jar *insert Psycho music here* of korma paste, but believe me – I’ve done it the long way round before, completely from scratch with all raw ingredients, and it took FOREVER! Even I can’t give up this jar! ) I did use slightly less chicken and therefore only 3tbsp of the paste, so that’s worth noting if you are going to divide it between just a couple of you.

Try it – and enjoy! 🙂


  • 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

To cook

  1. Put the onion, garlic and 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 the korma paste and cook for a further 2 mins until aromatic.
  2. Stir the chicken into the sauce, then add the ground almonds, sultanas, stock and sugar. Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
  3. Remove the pan from the heat, stir in the yogurt and some seasoning, then scatter over the coriander and flaked almonds, if using. Serve with brown or white basmati rice.

PER SERVING376 kcalories, protein 40g, carbohydrate 28g, fat 11 g, saturated fat 1g, fibre 3g, sugar 26g, salt 1.1 g

Recipe from Good Food magazine, February 2012.


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