This healthy Chicken Korma curry uses natural yoghurt and is a lighter version of a traditional korma made with coconut milk or cream. The yoghurt still gives it a nice creamy texture, but without all those extra calories. It's also a handy recipe for using up any leftover roast chicken.
Heat the oil in a large frying pan over a low heat and fry the onion for about 5 minutes until soft. Add the garlic and the ginger to the pan and cook for a further 2 minutes.
Put the rice on to cook as per the packet instructions. Add the curry paste to the frying pan and stir for 1 minute.
Stir through the fresh chicken and ground almonds.
Pour over the chicken stock, season with freshly ground black pepper, and simmer for 10 minutes until the chicken is properly cooked through. Stir in any leftover chicken and heat thoroughly.
Stir in the mango chutney, natural yoghurt, garam masala, sultanas & spinach and heat through for 2 minutes.. Serve with the rice or naan bread.
The Nutritional information is just for the curry and excludes any sides such as rice or naan bread.This recipe lends itself well to using up leftovers. If you've got leftover chicken from a roast a curry is a great way to use it up. If you don't have enough, you can add some fresh chicken but just remember that you can only reheat leftovers once.
This Chicken Korma curry will keep in the fridge for 2-3 days. Remember, if you've used leftover chicken though, you shouldn't re-heat it. It will keep well in the freezer for 3 - 4 months. After that time, the quality and texture may start to deteriorate a little, but it will still be safe to eat.