Guilt-free Korma

Name: Guilt-free Korma
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 1/2 cm (1in) piece root ginger, grated; 2 tsp. garam masala; 1 tsp. turmeric; 1 tbsp. sunflower oil; 250 g tub quark; 4 skinless chicken breasts, cut into bite-sized pieces; Olive oil spray; 1 medium onion, roughly chopped; 1 garlic clove, crushed; 1 red chilli, deseeded and finely chopped; 1 tbsp. coconut cream; 25 g (1oz) ground almonds; 15 g (½oz) flaked almonds, toasted; 1 tbsp. freshly chopped coriander

Delicious but so fattening, this normally cream-laden curry tastes just as good if you swap the cream for quark, a soft creamy cheese

By The Good Housekeeping Cookery TeamPublished: 24 October 2009

Jump to recipe

Preparation Notes: plus marinating

Advertisement - Continue Reading Below

Yields:

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Ingredients

2 1/2 cm (1in) piece root ginger, grated
2 tsp. garam masala
1 tsp. turmeric
1 Tbsp. sunflower oil
250 g tub quark
4 skinless chicken breasts, cut into bite-sized pieces
Olive oil spray
1 medium onion, roughly chopped
1 garlic clove, crushed
1 red chilli, deseeded and finely chopped
1 Tbsp. coconut cream
25 g (1oz) ground almonds
15 g (½oz) flaked almonds, toasted
1 Tbsp. freshly chopped coriander

Directions

1. Step 1
  Put ginger, spices, sunflower oil and 3tbsp quark into a medium bowl. Stir in chicken, cover with clingfilm and marinate for at least 20min or preferably overnight.
2. Step 2
  Heat a non-stick pan over a medium heat. Coat surface of pan with a couple of sprays of oil and add onions. Cook for 10min until softened and golden - add a splash of water if the pan seems dry. Add the garlic and chilli and cook for 1min.
3. Step 3
  Stir in chicken and any marinade. Cook, stirring, for 5min until lightly golden. Add 150ml (5fl oz) water, season, bring to the boil, then simmer, covered, for 15-20min until the chicken is cooked through.
4. Step 4
  Stir in remaining quark, coconut cream and ground almonds. Garnish with flaked almonds and coriander. Serve with rice.