I LOVE Indian food but unfortunately, Indian takeaways can be laden with hidden fats. Butter, cream, rich oils and yoghurt all make it taste yummy but do not contribute to weight loss when eaten regularly! You have already read about my addiction to Green Saffron, a wonderful business based in Cork that produces high quality spice blends to help you recreate wonderful Indian cooking at home! But sometimes, only a takeaway will do! I never thought a takeaway Korma could be recreated at home in a low fat way.
But lo-and-behold, the wonderful guys over at the Hairy Biker camp have changed my mind! If you havent heard, these two big food loving characters have recently gone on a major health kick and the look great! But being mad about food, they filmed a series looking at how to eat all the foods you love and still lose weight! It was right up my street and they pulled it off with gusto! Their new cookbook is associated with the series and is well worth the investment! I am a great believer in adapting all my favourite recipes to make them healthier and that is what this blog is all about! This is one of the hairy dieters best recipes in my opinion! I made a few little changes to make it my own, I added a tablespoon of ground almonds and a tablespoon of dessicated coconut to make it a little more luxurious and replaced the sugar with sweetener. Dont be daunted by the amount of ingredients, Its mostly spices that you will have in the cupboard anyway!
Hairy Dieters Chicken Korma – Adapted from the Hairy Dieters Cookbook:
- Approx 450g Chicken breast, cut into chunks
- 25g 0% fat yoghurt – I used total 0%
- 1 – 2 large onion, approx 400g, blitzed in a food processor
- 4 cloves of garlic, finely chopped or blitzed
- 20g ginger, finely chopped or blitzed
- 6 Cardomom pods, seeds extracted (This can be strong so be sparing to start, you can always add more!)
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1/2 heaped teaspoon turmeric
- 1/4 teaspoon chilli powder,
- 1 bay leaf
- 4 whole cloves, end snapped off
- 1 tbsp plain flour
- 2 tspn sweetener
- 25g ground almonds
- 10g dessicated coconut
- 300ml water
- 2 Tbsp Raisins/sultanas
- 3 tspn cream (I used elmlea double cream light)
- Marinate the chicken pieces in the yoghurt for at least 2 hours in the fridge.
- Spray a pan with cooking spray. Add the blitzed onion, garlic and ginger and fry for 15 mins, until softened and slightly browned.
- Stir in cardamom seeds, cumin, coriander, turmeric, chilli, cloves and bay leaf. Stir well and cook for approx 5 mins, stirring.
- Stir in the flour, season with salt and then stir in the water. Cook for a further 10 mins.
- Take the pan off the heat and remove the bay leaf. If you have a hand blender, blitz the whole mixture to create a smooth sauce.
- Here is where I stir in the ground almonds and coconut. You can also pop in some dried fruit, I used raisins, but I know people are divided about fruit in curries!
- Next stir in the cream to add some silkyness. You can leave the curry now until just before serving for up to 24 hours. Simply stir in the chicken and heat through, usually about 10 mins.
- I serve this with rice and some fresh coriander. Naan bread is yummy too!
Enjoy and have a great weekend guys,