Chicken Korma

40  ounces		Chicken Breast - Raw, Skinless, Boneless
1		Onion - Fresh
2  teaspoons		Garlic Cloves - Fresh
2  teaspoons		Ground Cinnamon
1  teaspoon		Ground Ginger
1  teaspoon		Ground Cumin
1  teaspoon		Ground Turmeric
1  teaspoon		Chili Powder
1  teaspoon		Garam Masala
1/4  cup		Muir Glen Tomato Paste - Canned
1/2  cup		Chicken Cooking Stock, Kitchen Basics Unsalted
1/2  cup		Thai Kitchen Lite Coconut Milk
1/2  cup		Fage Plain 0% Greek Yogurt

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Korma ingredients. The serving size for any ingredient in Chicken Korma may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1kg chicken breast – roughly chopped

1 large brown onion

2 tsp minced garlic

2 tsp cinnamon

1 tsp ground ginger

1/4 tsp all spice

1 tsp cumin

1 tsp turmeric

1 tsp chilli powder

1 tsp garam masala

1/4 cup unsalted tomato paste

1/2 cup unsalted chicken stock

1/2 lite coconut milk

1/2 cup no fat Greek yoghurt

In a large frying pan, saute the onions and garlic until translucent

Add chicken to the pan

Add all other ingredients (except yoghurt). Cook until chicken is cooked through

Once cooked, take off the heat and stir in the yoghurt (I’m going to do this step after reheating it, just before I eat it throughout the week)