It is the nicest thing I have had so far on SS and so easy to make and just as good as getting in from an Indian Restaurant. (I missed the Naan bread though!) For anyone who hasn't yet made it, you must.
Full Version: Omg Chicken Korma!
I made this for tea last night and it is sooo nice. It is the nicest thing I have had so far on SS and so easy to make and just as good as getting in from an Indian Restaurant. (I missed the Naan bread though!) For anyone who hasn't yet made it, you must.
It is the nicest thing I have had so far on SS and so easy to make and just as good as getting in from an Indian Restaurant. (I missed the Naan bread though!) For anyone who hasn't yet made it, you must.
OMG Val I made this on Saturday night and it was sooooooooooooo yummy OMG I'm re-living the taste!
I got some Mini Nan breads (they are another slimming clubs brand) and are only 108 calories!
MMMM yummy Korma....
Mishellypops
xx
I got some Mini Nan breads (they are another slimming clubs brand) and are only 108 calories!
MMMM yummy Korma....
Mishellypops
xx
Not keen on chicken korma but might give this a try.
I made it a lot for everyone in family and you wouldn't know it was low cal...need to make it again methinks.
It's my favourite and I ALWAYS have the ingredients in the house to make it - can do it without the recipe it is soooo easy!!!
Give it a try!!
J xx
Give it a try!!
J xx
Hi - have to agree with all the others this is absolutely delicious and so easy to make. This is my all time favourite ss recipe.
yip, im a fan too 
what's the recipe? is it nice and filling struggling just now so looking for good filling foods
Chicken Korma
Creamy curry that won't scupper your weight loss
Calories260Checks10Fat (g)12[i]Per serving, serves 2 [/i]</SPAN>
Most savvy-slimmers know that a korma is just about the most calorific curry you can order thanks to cream being one of its main ingredients. Well, here's the Scottish Slimmers version. Just as tasty as the real thing but nowhere near as costly in calories!
Directions
1
Cook onions in a frying pan sprayed with oil until soft and golden. Add a little water if necessary to prevent sticking. Transfer to a blender or food processor together with the evaporated milk and curry paste. Blitz until smooth. Transfer to a small saucepan.
2
Cut chicken breasts into cubes. Re-spray frying pan and heat. Add chicken and cook 5-10 minutes, or until cooked through, stirring frequently.
3
Meanwhile, heat the sauce over moderate heat 3-5 minutes, stirring continuously. If it becomes too thick, stir in 1-2 tbsp skimmed milk . Stir in dessicated coconut and season to taste.
4
Stir cooked chicken into sauce and serve sprinkled with toasted flaked almonds.
5
SERVING SUGGESTION: Boil 85g/3 oz basmati rice. Serve each person with half the rice and half the Chicken Korma accompanied by no-Check vegetables. If you serve it this way, count 16 Checks, 13 Fat g (410 calories) per serving.
What you need85g/3ozonion, slicedSpray oil150ml/ ¼ pinthalf-fat evaporated milk (e.g. Carnation Light)1 tbspkorma curry paste (e.g. Patak’s)2 smallskinless chicken breasts1-2 tbspskimmed milk (optional)1 level tbspdessicated coconutSalt2 tspflaked almonds, lightly toasted1 tspfinely
Creamy curry that won't scupper your weight loss
Calories260Checks10Fat (g)12[i]Per serving, serves 2 [/i]</SPAN>
Most savvy-slimmers know that a korma is just about the most calorific curry you can order thanks to cream being one of its main ingredients. Well, here's the Scottish Slimmers version. Just as tasty as the real thing but nowhere near as costly in calories!
Directions
1
Cook onions in a frying pan sprayed with oil until soft and golden. Add a little water if necessary to prevent sticking. Transfer to a blender or food processor together with the evaporated milk and curry paste. Blitz until smooth. Transfer to a small saucepan.
2
Cut chicken breasts into cubes. Re-spray frying pan and heat. Add chicken and cook 5-10 minutes, or until cooked through, stirring frequently.
3
Meanwhile, heat the sauce over moderate heat 3-5 minutes, stirring continuously. If it becomes too thick, stir in 1-2 tbsp skimmed milk . Stir in dessicated coconut and season to taste.
4
Stir cooked chicken into sauce and serve sprinkled with toasted flaked almonds.
5
SERVING SUGGESTION: Boil 85g/3 oz basmati rice. Serve each person with half the rice and half the Chicken Korma accompanied by no-Check vegetables. If you serve it this way, count 16 Checks, 13 Fat g (410 calories) per serving.
What you need85g/3ozonion, slicedSpray oil150ml/ ¼ pinthalf-fat evaporated milk (e.g. Carnation Light)1 tbspkorma curry paste (e.g. Patak’s)2 smallskinless chicken breasts1-2 tbspskimmed milk (optional)1 level tbspdessicated coconutSalt2 tspflaked almonds, lightly toasted1 tspfinely
This is one of my many favs too and the other half loves it too! As I don't like coconut, I leave this out but I do have the ww nann bread with it too!
I haven't made this for ages, but hubby and I love it......he doesn't like the almonds though 
I never put almonds in mine. Think I might make it on Saturday. Something to look forward to.
Its one of my favourites, I love it. Much nicer than the higher calorie jars too.
that looks good thank you so much think i'll be giving this a go
Ohhh I LOVE this dish!! You have just reminded me of how lovely and easy it is to make! Thats Mondays dinner sorted, thanks!! x
x
Yummy yummy I love chicken Korma always have that if at an indian, Will defo try this reciepe out but without the almonds I think. Also what would checks be if using wholegrain rice instead of basmatic rice???
I think all rice is the same number of checks but I could be wrong 
Sounds yummy but I would have to omit the almonds too....I hate almonds in curry 
, maybe worth trying, thanks for recipe x
, maybe worth trying, thanks for recipe x
Sounds lovely, will have to give this a try 
OMG had this tonight for tea and both OH and I thought this was sooooooooooo sweet - will stick to guilt free aromatic chicken in future that is more to my taste !!!
Sorry to all those who enjoyed it - just had to add my tuppence worth !!
- will stick to guilt free aromatic chicken in future that is more to my taste !!! Sorry to all those who enjoyed it - just had to add my tuppence worth !!
I made this for myself and DF last night, and I have to say it was yummy yummy, will definatly be making this more often
I made this yesterday and my daughters didn't even realise it was low fat - everyone loved it! Will def be a regular on my menu
Having this tonight. So looking forward to it.
QUOTE (Val my pal @ Feb 2 2009, 09:41 AM) 
I made this for tea last night and it is sooo nice. It is the nicest thing I have had so far on SS and so easy to make and just as good as getting in from an Indian Restaurant. (I missed the Naan bread though!) For anyone who hasn't yet made it, you must.
It is the nicest thing I have had so far on SS and so easy to make and just as good as getting in from an Indian Restaurant. (I missed the Naan bread though!) For anyone who hasn't yet made it, you must.Thank you for this thread -
I made it last night based on what you and others said and it was better than a takeaway and will be a firm weekly favourite in this house from now on!
I made it last night based on what you and others said and it was better than a takeaway and will be a firm weekly favourite in this house from now on!
QUOTE (Val my pal @ Apr 30 2009, 02:33 PM)
Chicken Korma
Creamy curry that won't scupper your weight loss
Calories260Checks10Fat (g)12[i]Per serving, serves 2 [/i]</SPAN>
Most savvy-slimmers know that a korma is just about the most calorific curry you can order thanks to cream being one of its main ingredients. Well, here's the Scottish Slimmers version. Just as tasty as the real thing but nowhere near as costly in calories!
Directions
1
Cook onions in a frying pan sprayed with oil until soft and golden. Add a little water if necessary to prevent sticking. Transfer to a blender or food processor together with the evaporated milk and curry paste. Blitz until smooth. Transfer to a small saucepan.
2
Cut chicken breasts into cubes. Re-spray frying pan and heat. Add chicken and cook 5-10 minutes, or until cooked through, stirring frequently.
3
Meanwhile, heat the sauce over moderate heat 3-5 minutes, stirring continuously. If it becomes too thick, stir in 1-2 tbsp skimmed milk . Stir in dessicated coconut and season to taste.
4
Stir cooked chicken into sauce and serve sprinkled with toasted flaked almonds.
5
SERVING SUGGESTION: Boil 85g/3 oz basmati rice. Serve each person with half the rice and half the Chicken Korma accompanied by no-Check vegetables. If you serve it this way, count 16 Checks, 13 Fat g (410 calories) per serving.
What you need85g/3ozonion, slicedSpray oil150ml/ ¼ pinthalf-fat evaporated milk (e.g. Carnation Light)1 tbspkorma curry paste (e.g. Patak's)2 smallskinless chicken breasts1-2 tbspskimmed milk (optional)1 level tbspdessicated coconutSalt2 tspflaked almonds, lightly toasted1 tspfinely
Creamy curry that won't scupper your weight loss
Calories260Checks10Fat (g)12[i]Per serving, serves 2 [/i]</SPAN>
Most savvy-slimmers know that a korma is just about the most calorific curry you can order thanks to cream being one of its main ingredients. Well, here's the Scottish Slimmers version. Just as tasty as the real thing but nowhere near as costly in calories!
Directions
1
Cook onions in a frying pan sprayed with oil until soft and golden. Add a little water if necessary to prevent sticking. Transfer to a blender or food processor together with the evaporated milk and curry paste. Blitz until smooth. Transfer to a small saucepan.
2
Cut chicken breasts into cubes. Re-spray frying pan and heat. Add chicken and cook 5-10 minutes, or until cooked through, stirring frequently.
3
Meanwhile, heat the sauce over moderate heat 3-5 minutes, stirring continuously. If it becomes too thick, stir in 1-2 tbsp skimmed milk . Stir in dessicated coconut and season to taste.
4
Stir cooked chicken into sauce and serve sprinkled with toasted flaked almonds.
5
SERVING SUGGESTION: Boil 85g/3 oz basmati rice. Serve each person with half the rice and half the Chicken Korma accompanied by no-Check vegetables. If you serve it this way, count 16 Checks, 13 Fat g (410 calories) per serving.
What you need85g/3ozonion, slicedSpray oil150ml/ ¼ pinthalf-fat evaporated milk (e.g. Carnation Light)1 tbspkorma curry paste (e.g. Patak's)2 smallskinless chicken breasts1-2 tbspskimmed milk (optional)1 level tbspdessicated coconutSalt2 tspflaked almonds, lightly toasted1 tspfinely
Cannot believe I have never tried this, looks amazing
It IS Jo, can't believe youve not tried it. Get it on your list now...............lol
QUOTE (tico @ Aug 2 2009, 04:11 PM)
It IS Jo, can't believe youve not tried it. Get it on your list now...............lol
On list I promise
but need to go shopping first xx
This is what I will make tomorrow night.
I hope it`s as good as it sounds.
I hope it`s as good as it sounds.
It was great. thanks for the recipe. I will make it often.
I will make it often.
one of my favourites and soooooooooooooooo easy to make
All I'm going to say is.....
Made this for the first time on Tuesday night and I thought it was very tasty however my DH thought that there was something missing.......probably the full fat cream that you would normal get in a Korma.
As I had plenty of checks available I had mine with a small naan and 2 pappodum's........definitely be making again.
As I had plenty of checks available I had mine with a small naan and 2 pappodum's........definitely be making again.
Made this for the first time tonight, I liked it but thought it was a bit dry, I didn't add any extra milk, do you think the milk would take away some of the dryness?
QUOTE (MAXRIDDLES @ Sep 19 2009, 09:07 PM)
Made this for the first time tonight, I liked it but thought it was a bit dry, I didn't add any extra milk, do you think the milk would take away some of the dryness?
That's odd that it was dry, was it the sauce or the chicken? Sorry I can't recall if I added the milk but probably did
There seemed to be not enough sauce to go with the rice, making it quite dry - having it again tonight, will add the extra milk & see if that makes a difference - will report back later !
Still very tasty all the same & easy to make.
Still very tasty all the same & easy to make.
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