• Ben Banbury

Healthy Chicken Korma

The ultimate fake-away! Chicken Korma was voted the UKs favorite curry so it's only right I made a healthy take on it!


600g Skinless chicken thighs

1 Tbsp Olive oil

25g Greek yogurt

20g Fresh ginger

1 Onion

4 Garlic cloves

1 Can Coconut milk

2 Tbsp Tomato paste

1 Bay leaf

2 Tbsp Caster sugar


4 Tbsp Korma curry paste

Instead of curry paste your can use spices:

1 Tbsp Cumin

1 Tbsp Coriander

1 Tsp Turmeric

1/4 Tsp Chili powder


1. Put the skinless chicken thighs in a bowl, add black pepper and the natural yogurt. Give it a good mix

2. Slice the onion and add it to a frying pan on a medium heat. As the onions beginning to fry, grate the ginger up ready

3. Once the onion starts to go brown and soft, add the garlic, korma paste, sugar and ginger

4. After a few minutes add the coconut milk and tomato paste

5. Bring the sauce to a boil, add the bay leaf and let it simmer on a low-med heat for about 15 minutes

6. As the sauce is bubbling away. Grab another pan and start browning off the chicken with the olive oil. If you're using rice, put this onto boil now as well

7. After 15 minutes remove the bay leaf and add the sauce to a blender. Blend it thoroughly for about 30 seconds or until its silky smooth

8. Combine the cooked chicken and the sauce in the pan and mix through

9. Plate up and serve with lemon rice or a small naan bread. You can also add a small amount of decanted coconut to top it off with

If you prefer seeing how it's made, take a look at the video from my Instagram account below


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