Ingredients

The following ingredients have 4 Servings
  • 650 g chicken breast (diced)
  • 800 g potatoes (peeled and cut into chunks)
  • 1 large onion (peeled and finely chopped)
  • 75 ml semi-skimmed milk
  • 2 cm piece of root ginger (peeled and grated)
  • 2 cloves of garlic (crushed)
  • 2 tbsp mild curry powder
  • 400 ml tin of light coconut milk
  • 3 tbsp ground almonds
  • 3 tbsp fresh coriander leaves (chopped)
  • salt and freshly ground black pepper to taste
  • low calorie cooking spray

Instruction

  • Place the potato in a medium saucepan of water and boil for 20 minutes or until tender. Drain well and return to the saucepan.
  • Mash the potato with the milk. Add 2 tbsp of the fresh coriander and season well with salt and pepper. Stir to combine.
  • Spray a medium saucepan with low calorie cooking spray and place on a medium heat. Fry the onions for 15 minutes, stirring occasionally, or until softened and golden brown.
  • Add the chicken, ginger, garlic, and curry powder, and fry for 4 - 5 minutes to seal the chicken on all sides.
  • Add the coconut milk, stir and simmer over a low heat, uncovered, for 15 minutes.
  • Pre-heat the oven to 180ºC fan.
  • Add the almonds and simmer over a low heat for a further 15 minutes, stirring occasionally. The sauce should have thickened slightly, if not cook a little longer. Stir in the remaining 1 tbsp coriander.
  • Place the chicken Korma mixture in a 27 x 18 cm ovenproof dish and spread out.
  • Spread the potato over the top using a fork and place on a baking tray.
  • Place in the preheated oven for 20 - 25 minutes or until golden brown.
  • Remove from the oven and serve.