The Cook Book

Light chicken korma

recipe image legacy id 513652 11
Hiya! Today we will discuss about Light chicken korma

Ingredients

Ingredients
small knob fresh ginger, peeled and finely sliced
1 garlic clove
1 onion, sliced
1 tbsp vegetable oil
4 skinless chicken breasts, cut into bite-size pieces
1 tsp garam masala
100ml chicken stock
3 tbsp low-fat fromage frais
2 tbsp ground almonds
handful toasted, sliced almonds, to serve
coriander leaves, plain rice, naan bread or chapatis, to serve

Direction

Cook the ginger, garlic and onion in a large pan with the oil until softened. Tip in the chicken and cook until lightly browned, about 5 mins, then add in garam masala and cook for 1 min further. Pour over the stock and simmer for 10 mins until the chicken is cooked through. Mix together the fromage frais and ground almonds. Take the pan off the heat and stir in the fromage frais mixture. Sprinkle over sliced almonds, garnish with coriander and serve with boiled rice, chapatis or plain naan bread.

Light chicken korma

Most Popular

Latest Recipes

Super Easy Paneer Makhani

Super Easy Paneer Makhani

In a pan, heat the ghee and add the whole garam masala spices. Saute until fragrant. Add the ginger garlic paste and saute until raw smell of garlic goes away. Add the tomato puree or crushed tomatoes to the pan and bring to boil. Add red chilli powder, garam masala powder and salt. Stir well. Add the fresh cream to the mixture. After stirring add in the kasuri methi leaves and mix well. Now add the paneer cubes and cook for 3-4 minutes. Garnish with coriander and serve hot with naan or chapatis.

recipe image legacy id 47344 11

Shredded chicken, green bean & barley salad with paprika & lemon

Remove the skin from the chicken and shred the meat off the bones into bite-size pieces. Cook the pearl barley in boiling, salted water until tender, but not too soft, about 20 mins. Drain well, then tip into a large bowl. Blanch the green beans in more boiling, salted water for about 5 mins, until just cooked. Drain, rinse with cold water to cool, then pat dry with kitchen paper. Add to the barley along with pepper, onion, almonds, lemon zest and parsley. Whisk together the dressing ingredients with seasoning. Pour over the salad, toss everything together and serve.

recipe image legacy id 1233464 8

Chicken stew recipe

Heat the oil in your largest pan – an extra-large wok with a lid is ideal. Fry the onion and garlic for a few mins until soft, then pour in the stock and stir in the potato and herbs. Add the chicken and bring to the boil. Stir in the carrots, parsnips and leeks, then cover the pan and leave to simmer on a low heat for 40-45 mins, stirring every now and then, until the chicken is tender. (Cool and freeze any extra portions, and use within 2 months – thaw at room temperature, then reheat in a pan until bubbling.) Serve with mash and peas, if you like.

recipe image legacy id 1064518 11

One-pan chicken couscous

Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more. Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.

sweetpotatobake 5759

Indian sweet potato & dhal pies

Place the sweet potato in a pan of boiling water and cook for 15 mins, or until tender. Meanwhile, heat the oil in a pan and fry the onion and carrot, for 2 minutes, then add the garlic and ginger and cook, stirring for 1 min more. Tip in the curry powder, stir round the pan then add 750ml of the boiling water with the stock cube, tomato purée and lentils. Cover the pan and boil for 20 mins until the vegetables are tender and the liquid has been absorbed. Stir in the chopped coriander. When the sweet potatoes are cooked, drain and mash them with the yogurt and seasoning. Spoon the lentil mix into one big or two individual dishes then top with the sweet potato mixture, scatter with the coriander and serve with broccoli, if you like.

chicken wonton

Chicken Wonton Recipe

Heat oil in the pan and fry garlic. Then add chicken and fry for five minutes on high flame. Then add salt, cabbage and onion and cook further for 2 to 3 minutes.

recipe image legacy id 2209 12

Chicken & chorizo quesadilla

Heat the oil in a pan and cook the shallot and chorizo for 5 mins until the shallot is softened. Stir in the chicken and tomatoes. Remove from the heat. Put half the tortillas onto baking sheets. Spread a little chicken mixture on each one. Scatter over the cheese and coriander. Sandwich with the remaining tortillas. You can make up to this point 2 hrs ahead. Heat oven to 180C/fan 160C/gas 4. Cook the tortillas for 3 mins. Using a fish slice, turn each one over. Cook for 3 mins more until both sides are golden. Put on a board, slice into wedges and serve.