Low-fat chicken korma

Low-fat chicken korma


50 people made this

About this recipe: I love a good korma, but the thought of all that saturated fat puts me off! So I came up with this, which uses low-fat yogurt instead of cream, and includes a couple of your five-a-day too. All the taste but just a fraction of the fat!

nams Hampshire, England, UK

Serves: 4 

  • 450g chicken, diced
  • 1 chicken stock cube
  • 4 teaspoons mild curry powder
  • 2 large or 4 small onions, cut into chunks
  • 2 green or yellow peppers, cut into chunks
  • a few mushrooms, sliced (optional)
  • 4 cloves garlic, finely chopped
  • 100g creamed coconut (see tip)
  • 2 teaspoons caster sugar
  • 1 tablespoon paprika
  • 300g low-fat natural yogurt
  • salt and pepper

Prep:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Put the chicken in a single layer in a wok or large frying pan over a medium heat, with just enough water to cover. Crumble in the stock cube and add 1 teaspoon of the curry powder. Simmer gently, stirring, for about 10 minutes, until the chicken is no longer pink.
  2. Stir in the chopped vegetables and garlic, and another 1 teaspoon curry powder. Simmer gently for a further 20 minutes, stirring occasionally.
  3. Crumble in the creamed coconut and stir to dissolve. This should thicken the cooking liquid so that it is no longer watery. (If the stock is too thin, the yogurt will curdle when you add it.) If it still appears quite watery, simmer for a little longer until it thickens, or dissolve 1 teaspoon cornflour in a little cold water and mix it in.
  4. Reduce the heat to low, and stir in the remaining curry powder, sugar and paprika.
  5. Gradually mix in the yogurt and heat through, stirring, for about 5 minutes. Add salt and pepper to taste.

Serving suggestion

For a really healthy and nutritious meal, serve with brown rice.


Creamed coconut is available inexpensively from most supermarkets in the "World Foods" section, either in 200g blocks or in a box of 4 convenient 50g sachets.

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Reviews (9)


I have made this curry quite a few times now and it is perfect, it's exactly like the one that comes from the local takeaway and it's dead easy to cook too, it's not runny in the slightest it's just perfect. The only thing I do not add are the peppers and mushrooms, but thank you so much for sharing this. - 10 Nov 2013


I've never made a curry from scratch until I made this tonight and wow, what a beautiful curry! It is an extremely tasty mild curry that is very easy to make. My family and I didn't find it runny at all. Tasted even better knowing that it wasn't full of as many calories as other recipes. I will definitely be making this again! - 01 Sep 2015


it was nice but to runny - 04 Jun 2013

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