One of my favourite recipes to whip up for family dinner is the Chicken Korma recipe from THE BOD Fuel. It’s a winner every time!
For me, nutritious and macro-friendly recipes that you can prep in advance and enjoy for work lunches, or serve up for the fam at dinner time, are important. Time is so precious and it’s such a bonus when you can stretch a meal to the next day.
I also find that this is the perfect ‘Friday Fakeaway’ recipe - who needs takeout when this is so easy to make, tastes just as delicious, and saves you money? Plus, you know EXACTLY what is going into your meal - nourishing fuel foods that won’t derail your health and fitness progress. I love that flexible dieting gives me the choice to eat foods with my family and friends and according to what my body is craving (and I crave this meal a lot!). THE BOD Fuel gives you exactly that too, nourishing foods to satisfy your cravings, with over 80 recipes, scannable barcodes, example meal plans for your activity level and more!
So are you ready for your next family-favourite dish to whip up? Here it is!
CHICKEN KORMA RECIPE
PREP + COOK TIME: 40 MINUTES. SERVES 4
- 600g chicken breast fillets
- 1 tablespoon coconut oil
- 1 medium onion (150g), chopped finely
- 5 cloves garlic, crushed
- 2 teaspoons ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon chilli powder
- 1 teaspoon garam masala
- ½ teaspoon ground allspice
- ½ teaspoon fine Himalayan salt
- 200g green beans, trimmed, halved lengthways
- 1 medium red capsicum (200g), cut into long thin strips
- ½ cup (140g) Sugar-free Tomato Sauce
- 3/4 cup (180ml) chicken stock (see page 186)
- 270ml can light coconut milk
- ½ cup (75g) roasted unsalted cashews, chopped
- ½ cup coarsely chopped fresh coriander
- ½ cup reduced-fat Greek-style yoghurt
- Trim chicken of any fat, then cut into 4cm pieces.
- Heat coconut oil in a large saucepan over medium heat; cook onion and garlic, stirring, for 3 minutes or until softened. Add spices and salt; cook, stirring, for 1 minute or until fragrant. Add vegetables and chicken; stir to coat in spices.
- Add tomato sauce, stock, coconut milk and half the cashews; bring to a gentle simmer. Reduce heat to low; cook for 15 minutes or until chicken is cooked through.
- Remove from heat and stir in half the coriander.
- Top korma with yoghurt and remaining cashews and coriander; serve with brown rice, if you like.
MIX IT UP
For a vegetarian version of the korma, replace the chicken with 250g tofu cut into 4cm pieces, the chicken stock with vegetable stock, and add additional vegetables such as 350g broccoli, cut into florets, and a sliced carrot.
Chicken Korma can be made to the end of step 3 up to 2 days ahead; store in an airtight container in the fridge or freeze for up to 1 month.
And that’s it! How easy?! I’d love to know what you think of this recipe so leave me a comment below!
What recipe would you like to see next?