Lighter than a classic korma, reduce the fat even more by replacing the coconut milk with 0% fat Greek Yoghurt. Healthy tip: Sweet potatoes count towards your 5 A day portions of fruit a veg but ordinary potatoes don’t.
SERVES 4 – PREP 5 MINS – COOK 25 MINS
1 large onion, sliced
2 garlic cloves, finely chopped
1tsp ground turmeric
1tsp ground cumin
1tsp ground coriander
150g korma paste
500g skinless chicken breast, cubed
250g sweet potato, peeled and cubed
200ml reduced-fat coconut milk
2 tbsp ground almonds
250g basmati rice, washed
2tbsps chopped coriander leaves, to garnish
Low-fat naan bread, to serve
1 Heat the oil in a saucepan or deep frying pan over a medium heat, then add the onion and cook for 5–6 mins until softened, stirring frequently.
2 Add the garlic, spices and korma paste and stir-fry for 1–2 mins, then stir in the chicken and sweet potato. Cook for 3–4 minutes to seal the chicken, then add the coconut milk, water and ground almonds and season with salt and pepper.
3 Bring to the boil, then reduce the heat and simmer gently for 12–15 minutes until the chicken is cooked and the potato is tender.
4 Meanwhile, put the basmati rice in a large pan of lightly salted boiling water and cook for 12 minutes until tender, or according to the packet instructions.
5 Serve the curry on a bed of rice, finished with the coriander and with warm toasted naan bread on the side, if liked.
Per serving: 426 cals, 14g fat (5g saturated), 48g carbs