I didn’t think it was possible to create a low syn chicken korma that still tastes amazing, but I think I have actually cracked it with this one.
When you hear the word korma, you instantly think high syns, creamy and I.MUST.AVOID.
Well no more do you have to associate that word with blowing your daily syns. You can now enjoy an amazingly delicious Chicken Korma in the comfort of your own home. Infact you can enjoy a big bowl of this and still have plenty of your daily syns leftover to use elsewhere in the day. Which means you could have this and then enjoy one of my amazing dessert recipes. Now there is a thought.
The first time I went to an Indian restaurant, I think I must of been about 8 years old. Part of my father’s work was to do with ventilation and cookware for Chinese and Indian restaurants, so I was lucky enough to eat at lots of different ones, and experience the food from a young age because of it. I think one of the dishes I tried was a Chicken Korma, along with Tandoori Chicken and a few other mild dishes.
Chicken Korma does really qualify as a curry to me. Curry to me, means spicy, and although it does have spices and lovely flavours, it isn’t at all spicy. Some may find it super sweet too, if you are used to the spicier options from an Indian restaurant.
That aside many people still love and enjoy Chicken Korma, myself included. It’s a great one for kids too, for starting them off with all the different spice combinations if they are still used to pretty bland foods. My daughter has been enjoying the curries I make since she could sit up by herself in her high chair. She loves food just as much as her mother.
There are various different recipes to be found on how to make a korma, some with yoghurt and cream, some with coconut milk/cream, some with ground almonds, it’s hard to know what one to make.
This is my version and I really thought hard about the flavours and taste and getting it just right while still keeping the syns low.
Whenever I think of a Korma, I just LOVE creamed coconut, that was how I used to make it back in my student days and I couldn’t imagine it with anything else. So that was the first ingredient I looked at when wanting to create this recipe. But just the name creamed coconut, and you instant think HIGH SYNS, and you would be right, for a whole pack like I would of normally used back in the day the syns are phenomenal.
For this version, I didn’t want to use just yoghurt, while yoghurt is a great low syn alternative for curries, it doesn’t quite give that creaminess you expect in a korma, so instead I combined yoghurt with a much smaller amount of creamed coconut for THAT flavour and it totally worked!!
Adding some sweetness to the Chicken Korma, I used some Sukrin:1, but you can replace with another sweetener of your choice, just be aware the taste may differ if you use a different brand of sweetener as some tend to have a bit of an aftertaste. I like Sukrin, because it is the only sweetener I have found that has no aftertaste. So worth investing in some if you haven’t already.
To get the smooth lovely a smooth, I use my Nutri Ninja Blender with Auto IQ (click to see me on amazon) which is an awesome blender to own. It will blend to a set pattern depending on what it is you are making i.e. soups, sauces etc. So clever. I love it.
If you want a mild chicken curry with out using much syns at all, then check out this other Mild Chicken Curry instead, which I must add also tastes amazing!!
This chicken korma here is also gluten free, if you have an intolerance or allergy, if you use a dairy free yoghurt, then it could also be dairy free, but I haven’t tested it out, so can’t be sure of the end result.
You may be wondering what to do with the leftover Creamed Coconut, right? as you are only using a small amount you will have quite a bit left. Well what I did was make up another big batch of the sauce, and use the rest of the coconut cream, in measurements as directed in this recipe, then I have divided it into portions for this recipe and have tubbed it up and put it into the freeze, that way I can just defrost and use whenever I want to make a korma. Great idea, don’t you think?
When you buy the coconut cream, make sure it is the block stuff like this Creamed Coconut, there are canned versions called Coconut Cream, but it not the same in my opinion.
Make this delicious Chicken Korma tonight, serve it with steamed white rice or even this Roasted Cauliflower Rice and some extra veg of choice for additional speed.
Extra Easy - 3 syns per serving
Original - 3 syns per serving (serve with cauliflower rice)
WW Smart Points - 7
- 1kg/2.25lbs of chicken breast, cut in chunks
- 2 medium onions, finely chopped
- 3 cloves of garlic, crushed
- 2 tsp of freshly grated ginger
- 2 tsp of cumin
- 2 tsp of coriander
- 1 tsp of garam masala
- ½ tsp of turmeric
- ¼ tsp of chilli powder
- ¼ cup/60ml of passata
- 2 cups/480ml of chicken stock
- ½ cup of fat free plain yoghurt
- ½ tsp of coconut extract
- 30g/1oz of creamed coconut - 10 syns
- 1 tbs of cornstarch - 1.5 syns
- ½ tbs of sukrin (or other sweetener of choice)
- salt and black pepper
- spray oil
- freshly chopped coriander
- Spray a frying pan with spray oil, over a medium high heat. Add the onion, ginger and garlic and fry for approx 5 mins till golden.
- Stir in the cumin, coriander, garam masala, turmeric and chilli powder and to coat
- Add the passata and stock, then bring to a boil.
- Reduce heat and simmer for approx 10 mins till onions have fully softened.
- Pour into a blender and blend till smooth, set aside.
- Spray the same pan with spray oil.
- Add the chicken breast and fry till golden on all sides.
- Pour in the sauce from the blender.
- Let it simmer until chicken is cooked through (about 8 mins)
- Then add in the creamed coconut, coconut extract, yoghurt and sukrin.
- Mix the cornstarch with a little cold water to make a slurry.
- Pour this into the pan and keep stirring till sauce is nice and smooth and creamy.
- Season as needed with salt and black pepper and sprinkle with fresh chopped coriander.
- Serve with your choice of sides.
This recipe is freezer friendly
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Nutritional information is an estimate and is to be used for informational purposes only
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