This mild, creamy korma is gentle on the stomach and ideal for smaller appetites or for children who prefer less spice. It’s lighter than a typical takeaway, with less fat, salt, and calories — and it’s quicker too!
Ingredients
650g chicken breast, diced
25g plain flour
4 tbsp Korma curry paste
400ml reduced-fat coconut milk
(1 tin)
1 bag frozen mixed peppers or 3 fresh peppers, sliced
To Serve:
- ½ pouch (approx. 125g) of microwaveable rice per person
Steps
- Place the diced chicken breasts in a slow cooker or large ovenproof dish. Sprinkle over the plain flour and stir to coat the chicken evenly.
- Add the curry paste and coconut milk, then mix well until everything is combined.
- Stir in the fresh or frozen peppers.
- If using a slow cooker: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and the sauce has thickened slightly. If using the oven: Preheat to 180°C fan / 200°C / Gas 6. Cover the dish tightly with a lid or foil and bake for 35–40 minutes, stirring halfway through, if possible, until the chicken is cooked through and the sauce has thickened.
- Before serving, give the curry a final stir. Taste and adjust the seasoning with salt or a squeeze of lime juice, if needed. Serve hot with rice, and garnish with fresh coriander if desired.
Nutritional Information Per Serving:
- Calories: 408 kcal
- Protein:40g
Tips
No slow cooker or oven? You can also cook this on the hob — just simmer gently for 20–25 minutes until the sauce thickens and everything is cooked through.
No peppers? Swap them out for any veg you have — frozen mixed veg, courgette, spinach, or green beans all work well.
Cooking vegan? Replace the chicken with 2 x 400g tins of chickpeas or use tofu, tempeh, or vegan chicken-style pieces.
