May 31, 2022

Healthy Chicken Korma Curry


  • 2 tsp Olive oil
  • 500g Thinnai Organic chicken breast filleted and thinly sliced
  • 2 onions, thinly sliced
  • 2 tbsp korma curry paste
  • 1 stick cinnamon
  • 8 pods cardamon, lightly crushed
  • 1 cup Chicken stock
  • 2 carrots, peeled, sliced diagonally
  • 200g green beans, trimmed, halved
  • 1 bunch broccoli, trimmed, cut into 4cm lengths
  • 70g (1/4 cup) natural yoghurt
  • 1 tbsp almond meal or oar flour
  • Garnish with a sprig of cilantro


  • Heat 1 teaspoon oil in a large saucepan or wok over high heat. Cook chicken, in 2 batches, for 2-3 minutes or until browned. Transfer the chicken to a plate.
  • Heat remaining 1 teaspoon oil in pan or wok over high heat. Add onion and cook, stirring, for 3-4 minutes, until softened. Add the korma paste, cinnamon stick and cardamom pods. Cook, stirring, for 2 minutes or until aromatic. Stir in the stock and carrot. Return the chicken to the pan. Bring to a boil, then partially cover and reduce the heat to low. Simmer for 10 minutes or until the carrot is tender.
  • Add the beans and broccolini to the pan. Simmer for 5 minutes or until the vegetables are just tender. Remove cinnamon stick.
  • Remove from the heat and stir through the yoghurt and almond meal.

Serve with roti, warmed and halved

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