Healthy chicken korma with pineapple salsa
Now you can enjoy this traditional Indian dish, guilt-free!
With a few clever ingredient swaps this creamy chicken korma is just as delicious but healthy!
Serves 2
Ingredients
2 skinless chicken breast portions - cubed2 tbsp extra virgin olive oil1 onion, chopped1 clove garlic, peeled and crushed1 tbsp of curry powder – strength dependent on how hot you like it!1 tbsp tomato puree1 tbsp ground almondsSmall handful of whole almonds4 tbsp of low-fat crème fraîche 4 tbsp of water
For the Pineapple Salsa
(This will make more than 2 portions, but will keep in the fridge for 3 days)
1 fresh pineapple, peeled, stem removed and finely chopped½ red onion, finely sliced1 green chilli, deseeded and finely chopped1 red chilli, deseeded and finely choppedA handful fresh coriander, choppedA handful fresh mint, choppedJuice of 2 limes
To make the Chicken Korma
Using a non-stick saucepan, over a medium heat, fry off the chicken and onion for 4-5 minutes in the olive oil
Next add the curry powder and stir well, letting the strong aromas release in the heat of the pan
Now add the water, ground almonds and tomato puree and last of all the crème fraîche
Let this mixture simmer away for 5-10 minutes, ensuring that the chicken is cooked right through
Add a little extra water if it becomes too thick
To make the Pineapple Salsa
Mix all the ingredients together in a large bowl with the juice of the limes
You can serve this curry and salsa with a small portion of basmati rice (suitable as gluten free) or a toasted wholemeal wrap (not suitable for gluten free) in place of a high fat poppadoms