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Lighter Chicken Korma

Experience a guilt-free, flavor-packed journey with this Lighter Chicken Korma recipe. It's a healthier twist on the classic Indian dish that will leave your taste buds dancing and your waistline intact!

Tasty Team
95% would make again
Lighter Chicken Korma


for 4 servings

  • 1 tablespoon olive oil
  • 4 cups chicken breast (500 g), diced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 onion, diced
  • 1 teaspoon garlic, grated
  • 1 teaspoon ginger, crushed
  • ½ teaspoon chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon coriander powder
  • 1 ¼ cups water (300 mL)
  • ½ cup passata sauce (130 mL), or tomato sauce
  • 1 tablespoon single cream
  • 4 tablespoons low fat natural yogurt

Nutrition Info

  • Calories 206
  • Fat 4g
  • Carbs 12g
  • Fiber 2g
  • Sugar 5g
  • Protein 27g

Estimated values based on one serving size.


  1. Heat the oil in a large pan over a medium heat.
  2. Add the chicken and season with the salt and pepper. Fry for 6-8 minutes or until cooked through.
  3. Take the chicken out and set aside.
  4. Fry the onions with the garlic and ginger for about 5 minutes.
  5. Stir in all the spices and fry for another 2 minutes.
  6. Stir in the water and passata sauce. Bring to a boil.
  7. Place a lid on top of the pan and simmer for 10 minutes.
  8. Stir in the cream and the yogurt.
  9. Add in the chicken and cook for another 5 minutes, until the sauce thickens slightly.
  10. Serve with rice, salad, and naan bread.
  11. Enjoy!
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Lighter Chicken Korma