Title : Chicken Korma : A Lower Carb Curry !
link : Chicken Korma : A Lower Carb Curry !
Chicken Korma : A Lower Carb Curry !
Do you enjoy a curry? We often do, but serve it with cauliflower rice (and not basmati) for a lower carb alternative. This recipe suggestion is for a creamy korma recipe made using tender chicken breast pieces in a mildly spiced curry sauce, but you could use chicken thigh fillets as an alternative if you prefer...
Ingredients:
Serves Four
Each Serving:
Carbohydrate 10.9g Protein 38.7g Fibre 2.6g Fat 30g
4 (British) Chicken breast fillets (around 600g)
2 tbsp. oil40g butter
2 brown onions, coarsely grated or very finely chopped
4 tsp ginger and garlic paste
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
¼ tsp mild chilli powder
2 tbsp. mango chutney (or 2 tsp caster sugar)
300ml hot chicken stock
100ml double (heavy) cream
1-2 tbsp. toasted flaked almonds, to garnish (optional)
fresh coriander leaves, to garnish (optional)
To Serve:
Cauliflower Rice, for details please see here
1. Cut each chicken breast into small chunks (roughly 2.5cm) and season generously with freshly ground black pepper. Heat 1 tbsp. oil in a large non-stick frying pan or wok and fry the chicken over a medium-high heat for 5-6 mins, turning occasionally. Transfer the chicken to a plate using a slotted spoon or spatula and return the pan to the heat. Keep the chicken warm by covering in foil or placing in the oven on a low heat.
2. Add the remaining oil, butter and onions to the pan and cook over a medium heat, stirring often, for 10 mins, or until the onions are soft and lightly browned. Stir in the ginger and garlic paste and ground spices and cook, stirring continuously, for a further 1 min.
3. Add the mango chutney and stock to the spiced onions and bring to a simmer. Cook for 5 mins or until the liquid has reduced by roughly half, stirring regularly. (For an extra smooth sauce, blitz the mixture with a blender.)
4. Return the chicken to the pan with the onions, add the cream and simmer gently, stirring occasionally, for 5-6 mins, until the chicken is piping hot and cooked through. Add a splash of water to loosen the sauce if necessary.
5. Garnish the curry with toasted flaked almonds and scatter with fresh coriander, if you like.
6. Serve with freshly cooked cauliflower rice.
Cook's Tips:
If you have an extensive spice cupboard, you could add 6-8 lightly crushed cardamom pods, ¼ tsp ground fenugreek, and a good pinch of ground cinnamon and ground cloves to the onions at the same time as the other spices.
For a lighter flavour, swap half the cream for natural yogurt.
A sachet of creamed coconut may also be added (but this affects the nutrition details slightly)
For a vegetarian alternative:
Fry a mixture of small chestnut and thickly sliced Portobello mushrooms instead of the chicken – 400g should be enough to serve four. Chunks of cooked butternut squash can be used too; instead of frying, simply add to the sauce at the same time as the cream.
From an original idea here
Dear reader, you will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
Thus Article Chicken Korma : A Lower Carb Curry !
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