Lightened-Up Chicken Korma


We’ve lightened our korma up by using Greek yogurt instead of cream - just as delicious but much lower in saturated fat

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  • Serves 4

  • Prep time 10 mins

  • Cooking time 30 mins

  • Total time 40 mins

  • Skill level Easy

  • Prepare ahead yes


  • 2tbsp oil
  • 1 onion, chopped
  • 2tbsp korma paste (we used Patak’s)
  • 1tsp each, chopped garlic and ginger
  • 300g (10oz) free-range chicken breasts, diced
  • 100g (4oz) full-fat Greek yogurt (we used Total)
  • 1/2tsp sugar
  • toasted flaked almonds, dessicated coconut and coriander, to serve


  1. Heat the oil in a medium saucepan, add the onion and cook on a low heat without colouring for around 5 minutes, until softened. Add the curry paste with 100ml (4fl oz) water, the garlic and ginger and cook for another 5 minutes, stirring occasionally until reduced and thickened.

  2. Season the chicken breasts, add them to the pan and fry for a couple of minutes, then add another 100ml (4fl oz) water, bring to a gentle simmer, cover and cook for 10 minutes, before stirring through the yogurt and sugar and simmering uncovered for another five minutes. Stir through a couple of tbsp of dessicated coconut, check the seasoning and serve garnished with more coconut, toasted almonds and coriander. We served ours with flat breads and a spinach and chilli salad.