Not your typical Chicken Korma, this Healthy Chicken Korma packs a nutritional punch but still tastes super delicious … Created by fitspo superstar and mum Sophie Guidolin.
Ingredients (serves 4)
- 600g chicken breast fillets
- 1 tablespoon coconut oil
- 1 medium (150g) onion chopped finely
- 5 cloves garlic, crushed
- 2 teaspoons ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon chilli powder
- 1 teaspoon garam masala
- ½ teaspoon ground allspice
- ½ teaspoon fine Himalayan salt
- 200g green beans, trimmed, halved lengthways
- 1 medium 200g red capsicum, cut into long thin strips
- ½ cup (140g) Sugar-free Tomato Sauce
- 3/4 cup (180ml) chicken stock
- 270ml can light coconut milk
- ½ cup (75g) roasted unsalted cashews, chopped
- ½ cup coarsely chopped fresh coriander
- ½ cup reduced-fat Greek-style yoghurt
- 1.Trim chicken of any fat, then cut into 4cm pieces.
- 2.Heat coconut oil in a large saucepan over medium heat; cook onion and garlic, stirring, for 3 minutes or until softened. Add spices and salt; cook, stirring, for 1 minute or until fragrant. Add vegetables and chicken; stir to coat in spices.
- 3.Add tomato sauce, stock, coconut milk and half the cashews; bring to a gentle simmer. Reduce heat to low; cook for 15 minutes or until chicken is cooked through.
- 4.Remove from heat and stir in half the coriander.
- 5.Top korma with yoghurt and remaining cashews and coriander; serve with brown rice, if you like.
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