Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A gentle, creamy curry for all ages — India.
Equipment: Large frying pan or casserole
Measures and names
Ingredients
- 700 g chicken thighs, cut into chunks
- 1 onion, 3 garlic cloves
- thumb of ginger
- 2 tbsp mild curry powder
- 50 g ground almonds
- 1 x 400ml tin coconut milk
- 2 tbsp Greek yoghurt
- 1 tbsp oil
- Cauliflower rice and coriander (cilantro), to serve
Method
- Heat the oil in a large pan and cook the onion for 5 minutes, until soft and golden.
- Add the garlic, ginger and curry powder and cook for 1 minute, until fragrant.
- Add the chicken and brown for 5 minutes, then stir in the ground almonds and coconut milk.
- Season and simmer gently for 15 minutes, until the chicken is cooked through and the sauce has thickened — the almonds do the thickening, so no flour or sugar is needed.
- Take off the heat and stir in the yoghurt (off the heat so it doesn't split). Taste and adjust.
- Serve over cauliflower rice, scattered with coriander.
Swaps and tips
Gentle enough for the youngest eaters. Ground almonds give the classic korma richness — keep a bag in the cupboard.
Add carbs for the family (optional)
For the family, serve with basmati rice or wholemeal naan. Keep the on-plan version over cauliflower rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 29 g | 6 g | 2 g | 42 g | 526 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
