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Chicken Korma

Seems simple enough, just the milk and oil is the problem! Hmmm!!

Plus the greek yoghurt i guess you could make it with o%.


Silver Member
In the Curry Feast book there is a syn free korma recipe, I haven't got the book with me as it is at home but I can get it for you tomorrow unless someone else has it that is at home and can post it for you.


slow but steady!
i would also be interested in seeing the syn free korma recipe please :)
I tried the korma from the curry feast book but it didn't taste anything like korma. Then I found this recipe in the 'saucy secrets' flip book (bought it a few years ago and it is brilliant). The recipe is for the sauce only, you would need to decide how much chicken to use, I used to chicken breasts, diced, sealed them and added them at the coconut stage. This korma does taste like korma!! Here goes:

Serves 4
Syns per serving:
2.5 on original and green

2 onions, peeled & chopped
2.5cm piece of ginger, peeled and chopped
3 garlic cloves, peeled & chopped
half pint of chicken stock
1 tblsp ground coriander
1 cinnamon stick, broken
half tsp turmeric
5 cardomom pods, lightly crushed
1 tsp salt
juice of half lemon
28g/1oz block of creamed coconut, grated
142g/5oz very low fat natural yogurt
2 tblsp freshly chopped coriander

place the onions, ginger and garlic in a food processor and blend to a smooth paste. Transfer to a frying pan with the chicken stock. Bring to the boil, reduce the heat and simmer gently for 5 minutes.
Stir in the spices, salt and lemon juice. Gradually Add the coconut a spoon at a time, and simmer gently for 15-20 minutes (do not boil or the yogurt will curdle).
Discard the cinnamon pieces, scatter over the coriander and stir to combine before serviing


Joo x

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