I really wanted a take away tonight but thought ‘NO get in the bloody kitchen’. I thought been a couple of weeks till I’ve made a recipe up. So thought I would give a Korma a bash. I found a Hairy bikers recipes and I changed it up to suit slimming World. I did over do it with the chilli powder but I will tone it with the ingredients for you. 😂
It was very tasty and quite creamy, let’s face it you’ll never get a dieters korma quite like the Indians but my faithful tasters were very happy with the outcome.
4 garlic cloves (sliced)
20g ginger (finely chopped)
2 large onions (chopped)
2 fat free coconut yoghurts
1 fat free lemon yoghurt
12 cardomon pods (seeds only and crush them)
1 tbspn ground cumin
1 tbspn ground coriander
1 level table spoon tumeric
1/2 tsp chilli powder
1 Bay leaf
1 tbspn plain flour
1 tbspn curry powder
300ml cold water
Cut the chicken into pieces and mix with the coconut yoghurts and leave to marinade 30mins to 4 hours.
Then in a pot on a medium heat and frylite add the onions, garlic and ginger. Cook till onions soften and become kind of translucent.
Then add the coriander, cumin, curry powder, turmeric, chilli powder, cardamom seeds, bay leaf and remove the heads from the cloves and add (through away stems). Mix well and cook for 5 min. Continuously stir.
Then add the flour mix it well. Slowly add the water and mix whilst doing so. Leave the sauce to cook for 5mins and the blitz it (I used my hand blender). Move the sauce to the side.
In a frying pan spray the frylite and add the chicken. Cook on a low heat so not to cause the yoghurt to split. Then add the sauce and mix well. Put it on a medium heat and leave to cook whilst you cook your rice, etc.
I served mine with rice and toasted wraps (was similar to chapati). Weight watchers wraps 1 is your healthy extra B so I only had to syn 1 of them.
For the Korma itself works out to be 1/2 syn a portion due to the flour. This recipe does give you loads of sauce and I do love each my sauce.