Red Day EXTRA EASY Korma recipe

Discussion in 'Slimming World Recipes' started by twiceasyummymummy, 23 November 2010 Social URL.

  1. twiceasyummymummy

    twiceasyummymummy Member

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    Free on Original, Extra Easy and Green* *Add 6 Syns if not enjoying chicken as a Healthy Extra
    Cooking time: 30 minutes Preparation & cooking time: 1 hour 30 minutes plus marinating time
    4 x 113g/4oz chicken breasts, skinned and boned 284ml/½ pint very low fat natural yogurt 2 tsp turmeric 3 garlic cloves, crushed 2 large onions, sliced 426ml/¾ pint chicken stock made with Bovril 3 cardamom pods 1 x 2½cm/1in piece cinnamon stick 4 black peppercorns 4 cloves 1 tsp crushed coriander seeds 1 tbsp finely chopped root ginger 1 tsp ground cumin ½ tsp chilli powder salt and ground black pepper 2 tbsp chopped fresh coriander leaves . 1. Slice the chicken and place in a bowl. Mix together the yogurt, turmeric and garlic and pour over the chicken. Cover and leave to marinate in the refrigerator or a cool place for at least 4 hours (or overnight). 2. Put the onion and chicken stock in a large, heavy saucepan. Cover the pan, bring to the boil and then boil for 10 minutes. Reduce the heat, uncover the pan and cook gently for 20 minutes, until the onion is tender, golden and syrupy. 3. Add all the spices to the pan, and cook for 3-4 minutes. Then add the chicken and the yogurt marinade. Cover the pan and simmer very gently over low heat for 45 minutes, until the chicken is cooked. 4. Season to taste with salt and pepper, and serve immediately with boiled rice (Free on Green or 2 Syns per 28g/1oz on Original), and sprinkled with fresh coriander
     
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  3. 3106Catherine

    3106Catherine Silver Member

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    We absolutely love this, in fact I would live on this curry if I could, also great reheated as a hot lunch at work.
     
  4. gl12282

    gl12282 Plodding on.......

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    Is very low fat yoghurt ok simmered for some time ? My first time with fat free fromage frais was a disaster so since then I've added any of the 'creamy stuff' after cooking but I would love to add it during cooking and heat up the following day for lunch.

    Thanks

    Gail x
     
  5. 3106Catherine

    3106Catherine Silver Member

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    Ive just re read this and realised that its the same ingredients but slightly diff preparation. With the one we do which is sw curry, you put the onion in the stock, boil covered for 5 mins or so, then simmer uncovered and allow a lot of the liquid to disperse. Then add the spices, and simmer for 5 mins, then add the chicken and simmer til cooked. When cooked drain the cooking liquid off the chicken mixture and mix the yogurt slowly in to the cooking sauce, then add the sauce back to the chicken - this stops the seperation. Ive reheated the following day without a proble.

    Does anyone know if this is freezable??
     
  6. joedenise

    joedenise Target Member

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    Probably is as long as you don't drain off the liquid and add the yoghurt before freezing. Once defrosted, reheat, drain off the liquid and then stir in the yoghurt.
    Certainly worth a try.

    Denise
     
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