Ingredients

  • Serves 1 person
  • chicken korma:

    15 g olive oil

  • 40 g yellow onion (sliced)

  • 4 g garlic (minced)

  • 0.5 g ground coriander

  • 0.5 g ground cumin

  • 1.5 g curry powder

  • 0.5 g garam masala

  • 1.5 g paprika

  • 0.7 g ground black pepper

  • 50 g water

  • 160 g chicken breast (diced 2x2cm)

  • 100 g canned diced tomato

  • 5 g honey

  • 15 g coconut milk

     

  • tandoori cauliflower:

    5 g garlic (minced)

  • 1 g ginger (minced)

  • 7.5 g lemon juice

  • 1.5 g salt

  • 20 g greek yogurt

  • 10 g tandoori spice mix

  • 10 g olive oil

  • 10 g mustard oil

  • 125 g cauliflower (cut into florets)

     

  • blanched vegetables:

    60 g broccoli (cut into florets)

  • 60 g carrots (cubed)

  • 150 g frozen green peas (rinsed)

  • 5 g sea salt

  • 15 g olive oil

  • 1.5 g black pepper

Log in to watch this premium content and more!
In Partnership with
Fitthree

Chicken Korma

A traditional dish from the Indian subcontinent, korma is usually made up of meat or vegetables cooked in a fragrant blend of spices and yogurt or cream to create a spicy luscious gravy guaranteed to make your mouth water. In this Chicken Korma recipe, coconut milk is used to enhance the rich creaminess of the sauce, and garam masala, paprika and curry powder add a touch of heat that completes the flavor profile of the dish. Serve with a generous portion of tandoori cauliflower and blanched vegetables for a healthy yet filling low carb meal.
  • Easy
  • 45 min
  • 40 min
  • 15 min
  • 3 steps
  • 28 Ingredients
  • Easy
  • 3 steps
  • 28 Ingredients
  • 45 min
  • 40 min
  • 15 min

Instructions

  1. Preparing the tandoori cauliflower

    • Prepare the tandoori marinade by combining the garlic, ginger, lemon juice, salt, yogurt, tandoori spice mix, olive oil and mustard oil in a mixing bowl.
    • Toss the cauliflower in the tandoori marinade.
    • Grill the cauliflower till it is charred.
    • Remove and set aside. 
    Preparing the tandoori cauliflower


  2. Preparing the blanched vegetables

    • In a pot of boiling water, blanch carrot, broccoli and peas separately. Place them in an ice bath to stop them from cooking further.
    • Drain and toss the vegetables with olive oil, salt and pepper.
    • Set aside.


  3. Preparing the chicken

    • Heat oil in a pan and sauté the onions on medium-low heat till they have softened.
    • Add in the garlic, ground coriander, cumin powder, curry powder, garam masala, paprika and black pepper. Add water to deglaze and cook for another 10 mins.
    • Toss in the chicken and canned tomatoes. Mix well and ensure the chicken is cooked through.
    • Stir in the honey and coconut milk, bring to a boil, then remove from heat
    Preparing the chicken


Plate and Serve!

Serve the chicken korma with the tandoori cauliflower and blanched vegetables

Plate and Serve!

Reviews

icon
Ingredients
icon
Share
Ingredients
  • Serves 1 person
  • chicken korma:

    15 g olive oil

  • 40 g yellow onion (sliced)

  • 4 g garlic (minced)

  • 0.5 g ground coriander

  • 0.5 g ground cumin

  • 1.5 g curry powder

  • 0.5 g garam masala

  • 1.5 g paprika

  • 0.7 g ground black pepper

  • 50 g water

  • 160 g chicken breast (diced 2x2cm)

  • 100 g canned diced tomato

  • 5 g honey

  • 15 g coconut milk

     

  • tandoori cauliflower:

    5 g garlic (minced)

  • 1 g ginger (minced)

  • 7.5 g lemon juice

  • 1.5 g salt

  • 20 g greek yogurt

  • 10 g tandoori spice mix

  • 10 g olive oil

  • 10 g mustard oil

  • 125 g cauliflower (cut into florets)

     

  • blanched vegetables:

    60 g broccoli (cut into florets)

  • 60 g carrots (cubed)

  • 150 g frozen green peas (rinsed)

  • 5 g sea salt

  • 15 g olive oil

  • 1.5 g black pepper

Nutrition
Share Recipe
Close

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking "Accept", you agree to our use of cookies and similar technologies.