Chicken Korma Curry

With Super Greens

Fresh Start Lite 20
Chicken Korma Curry

This dish most recently appeared in Fresh Start Lite 20 on Sunday, March 4, 2018.


  • 550g lean chicken breasts
  • 1½ tablespoons korma spice mix
  • Juice of ½ lemon (reserve zest first)
  • 1 teaspoon oil, for cooking (or use spray oil)


  • 1 teaspoon oil, for cooking (or use spray oil)
  • 1 brown onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon finely grated ginger *
  • 1 carrot, grated
  • 1 capsicum, thinly sliced
  • Pinch of chilli flakes or powder (optional)
  • ½ teaspoon salt
  • 40g ground almonds
  • 2 tablespoons tomato paste
  • 1 cup chicken stock
  • 150g yoghurt
  • ½ teaspoon honey


  • ½ bag frozen edamame beans *
  • 1/3 bag baby spinach *
  • ¼ teaspoon salt
  • Zest and juice of ½ lemon


  • ¼ cup chopped coriander leaves and stalks
  • 1 Bring a medium pot of salted water to the boil. Prepare ingredients. Pat chicken dry and dice 2-3cm. Place in a medium bowl, along with korma spice mix and lemon juice. Mix to combine and season. Set aside for 5 minutes to marinate.
  • 2 For the curry, heat oil in a large fry-pan on medium heat. Cook onion, garlic, ginger, carrot, capsicum, chilli (if using) and salt for 4-5 minutes, until softened. Remove from pan and set aside in a bowl. Keep pan on heat.
  • 3 Add oil and chicken to pan and cook, tossing regularly, for 4-5 minutes, until golden and almost cooked through.Add cooked carrot mix, ground almonds, tomato paste and stock to pan and stir to combine.
  • 4 Add cooked carrot mix, ground almonds, tomato paste and stock to pan and stir to combine.
  • 5 Bring to a simmer then reduce heat to lowmedium and simmer, stirring occasionally, for about 5 minutes, until chicken is cooked through and sauce has thickened slightly.
  • 6 Remove from heat and let cool for about 1 minute. Stir through yoghurt and honey and season.
  • 7 While curry is cooking, add edamame to pot of boiling water. Cook for 3-4 minutes, until tender. Add spinach for the final 30 seconds to wilt.
  • 8 Drain well and roughly crush with salt and lemon zest and juice. Season with pepper.
  • 9 TO SERVE spoon super greens onto plates and top with chicken korma curry. Garnish with coriander.
  • SERVES 4

Nutritional Information

  • Energy: 1617 kj / 386 kcal
  • Protein: 46.0g
  • Carbohydrate: 16.9g
  • Fat: 13.8g


  • Pantry staple
  • * Shared ingredient with another recipe

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