
Guilt Free Chicken Korma
April 2, 2018 0 By RimmersRecipesDelicious but so fattening, this normally cream-laden curry tastes just as good if you swap the cream for quark, a soft creamy cheese
Nutritional Information per serving
Calories | Fat | Saturates | Carbs | Sugars |
324 | 15g | 3g | 7g | 5g |




Servings |
Ingredients
- 2.5 cm piece root ginger grated, 1in
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tbsp sunflower oil
- 250 g tub quark
- 4 pieces skinless chicken breasts cut into bite-sized
- Olive oil spray
- 1 medium onion roughly chopped
- 1 Garlic clove crushed
- 1 red chilli deseeded and finely chopped
- 1 tbsp coconut cream
- 25 g ground almonds 1oz
- 15 g flaked almonds toasted, ½oz
- 1 tbsp freshly chopped coriander
Ingredients
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Instructions
- Put ginger, spices, sunflower oil and 3tbsp quark into a medium bowl. Stir in chicken, cover with clingfilm and marinate for at least 20min or preferably overnight.
- Heat a non-stick pan over a medium heat. Coat surface of pan with a couple of sprays of oil and add onions. Cook for 10min until softened and golden - add a splash of water if the pan seems dry. Add the garlic and chilli and cook for 1min.
- Stir in chicken and any marinade. Cook, stirring, for 5min until lightly golden. Add 150ml (5fl oz) water, season, bring to the boil, then simmer, covered, for 15-20min until the chicken is cooked through.
- Stir in remaining quark, coconut cream and ground almonds. Garnish with flaked almonds and coriander. Serve with rice