This lighter take on a heavy traditional curry doesn't compromise on flavour! So you can still have all of your favourite korma flavours for less of the fat.
Advertisement - Continue Reading Below
Yields:
4
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Cal/Serv:
324
Ingredients
2 1/2 cm piece root ginger, grated
2 tsp. garam masala
1 tsp. turmeric
1 Tbsp. sunflower oil
250 g tub quark
4 skinless chicken breasts, cut into bite-sized pieces
Olive oil spray
1 medium onion, roughly chopped
1 garlic clove, crushed
1 red chilli, deseeded and finely chopped
1 Tbsp. coconut cream
25 g ground almonds
15 g flaked almonds, toasted
1 Tbsp. freshly chopped coriander
Directions
Step 1
Put ginger, spices, sunflower oil and 3tbsp quark into a medium bowl. Stir in chicken, cover with clingfilm and marinate for at least 20min or preferably overnight.
Step 2
Heat a non-stick pan over a medium heat. Coat surface of pan with a couple of sprays of oil and add onions. Cook for 10min until softened and golden - add a splash of water if the pan seems dry. Add the garlic and chilli and cook for 1min.
Step 3
Stir in chicken and any marinade. Cook, stirring, for 5min until lightly golden. Add 150ml water, season, bring to the boil, then simmer, covered, for 15-20min until the chicken is cooked through.
Step 4
Stir in remaining quark, coconut cream and ground almonds. Garnish with flaked almonds and coriander. Serve with rice.
GH TIP:
You can serve this with brown rice, if you want to make it healthier.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
