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Chicken Korma Low in Calories with Straggato Yogurt | Charalambides Christis

FrixosPersonalChefing
November 27, 2021

Chicken Korma Low in Calories, with Straggato Yogurt!

Prep Time
40
mins
Cook Time
30
mins
Serves
10

Ingredients

  • 5 boneless Chicken Breasts, cut into 2cm cubes.
  • 200gr. Straggato Yoghurt 0%, Charalambides Christis
  • 175gr. Coconut milk, light
  • 500ml Chicken Broth, preferably homemade
  • 1½ inch Ginger, finely chopped
  • 1 large Yellow Onion, finely chopped
  • 2 Garlic cloves, roughly chopped with a garlic press tool
  • 75gr. ground almonds, peeled and raw
  • 50gr. White Grape Raisins, small
  • 10gr. Sugar
  • ½ Cup Fresh Coriander, finely chopped
  • 1 teaspoon Sea salt

Ingredients for the Korma Paste

  • 3 inches of Ginger, finely chopped
  • 3 Garlic cloves, finely chopped
  • 2 Green Chili Peppers, leave as much as you want from their seeds depending on how hot you want to make it
  • 1 Cup Fresh Coriander, finely chopped
  • 1½ tablespoon Tomato paste
  • 2 teaspoons Garam Masala, powder
  • 1½ kg dried coriander seeds
  • 1½ kg Cumin seeds
  • 1 teaspoon Hot Paprika
  • 4 teaspoons dry Coconut, in flakes
  • 40gr. ground almonds, peeled and raw
  • 80ml Rape Oil, Peanut Oil
  • 1 teaspoon Sea salt

Instructions

  1. Begin with the Korma paste by placing a medium-sized pan on medium heat. Add the coriander and cumin seeds and roast them lightly without burning them to release the oil and their aromas. Remove from the pan and set aside to cool.
  2. Take a grinder and grind the roasted spices and keep them aside.
  3. Add all the ingredients to the food processor bowl, with the metal blade attached, including the roasted spices, and beat for a few minutes to form a smooth paste.
  4. Make sure the bowl of the food processor is clean and add the ginger, garlic and onions and beat them to create a paste. Use a large, sauté pan or stockpot, which has a lid, and add this paste along with 50ml of water over medium heat. Cook for 5' and then add the Corma paste while continuing to cook for a further 3'.
  5. Add the chicken together with the broth, the almonds, the raisins, the sugar and the salt in the sauté pan or stockpot and mix well. Increase the heat and simmer for 25' with the lid on.
  6.  Remove from the heat, and add the coconut milk, mix well, and add the yoghurt, but always have the pot or pan removed from the fire when adding new ingredients. Serve and sprinkle with fresh coriander, next to or on top of the basmati rice.
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