Enjoy this traditional Indian curry at home with a few healthy swaps that don't compromise on flavour. Marinating the lean chicken breast meat in yogurt helps its stay extra tender when cooked in the lightly-spiced korma sauce.
- Cut the chicken breasts into bite-sized pieces, season well. Place in a small bowl and pour over the yogurt. Cover with clingfilm and leave to marinate in the fridge for 30 mins or overnight, to tenderize.
- Meanwhile, heat the oil in a large non-stick saucepan over a medium heat. Add the onions, garlic and ginger and cook, stirring frequently, for 5 mins. Add 2 tbsp water, cover with a lid and cook for another 10 mins or until softened and starting to brown.
- Add the curry paste and cook for another 2-3 mins. Add 400ml water and bring to the boil. Turn down the heat and simmer, uncovered, for 10-12 mins or until the liquid has reduced by half.
- Remove the pan from the heat. Using a stick blender, blend until completely smooth. Add the marinated chicken pieces, stir in the cream and sugar and cook for another 10 mins or until the chicken is tender and cooked through, stirring all the while. Season to taste. Serve scattered with a little chopped coriander, a small portion of rice and lime wedges to squeeze over.
Freezing and defrosting guidelines
Once the curry is cooked, chill completely, tip into a freezer-proof container and freeze for up to 1 month. Defrost fully before heating to piping hot and serving
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.