Foodie Friday: The calendar might say that it’s about to be the first day of summer but with the recent weather events you could be forgiven for thinking we were closer to the middle of the year. Snuggle up with this delicious chicken korma and enjoy, knowing that it’s lower in calories than it’s traditional counterpart.
- 2 teaspoons macadamia oil
- 500g chicken breast fillets, thinly sliced
- 2 brown onions, thinly sliced
- 2 tablespoons korma curry paste
- 1 cinnamon stick
- 8 cardamom pods, lightly crushed
- 1/2 teaspoons salt-reduced chicken stock powder
- 2 carrots, peeled, sliced diagonally
- 200g green beans, trimmed, halved
- 1 bunch broccolini, trimmed, cut into 4cm lengths
- 70g (1/4 cup) natural yoghurt
- 1 tablespoon almond meal
- 2 (47g each) roti, warmed and halved, to serve
- 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. Add 250ml (1 cup) water. Stir in the stock powder and carrot. Return the chicken to the pan. Bring to the 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.