Curries & spice are becoming my new favourite things. This easy little sauce creation takes less than a minute really to prepare and is delicious – just like the real thing!
I often pair the sauce with roast chicken drumsticks I buy from Lidl & brocolli & green beans for a lower carbohydrate meal, with a higher fat content! At lunch time I don’t really fancy a load of CHO and prefer them late at night and in the morning!
Chicken Korma originates from India and is a popular dish that usually consists of cream and yoghurt – making it thick and usually high in fat! Substitute this with low fat yogurt (can use greek or natural) lowers the overall fat content & kcals of the dish!
Ingredients:
- 250g low fat yoghurt
- 20g Korma paste
- 200g chicken
- 40g peppers
- 60g onions
- 15g sultanas
- 80g uncooked rice
- Add extra spices you wish to make it to your liking (cumin, coriander, chilli powder)
Serves: 2
Macros per serving with 80g uncooked rice: 365kcals / 50g CHO / 6g Fat (depending on fat source used) / 30g Protein
Macros for sauce (yoghurt & korma paste alone): 94kcals/ 10g CHO / 3g Fat / 6g Fat
Instructions:
- Mix together yogurt and korma paste and leave to side
- Spray frying pan with Frylight 1 cal spray/ or olive oil and heat to medium – add chicken, peppers, onions and allow to cook.
- Once cooked – add sauce to pan & add water if consistency isn’t as wanted.
- Serve with rice (around 80g uncooked rice = 228g cooked / 2 = 114g)
LA Nutrition and Wellness 