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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

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Weekdays 9am