Learn how to make a healthy Chicken Korma.
Serves 4
Preparation time: 20 minutes
Refrigeration time: 8 hours
Cooking time: 30 minutes
Ingredients
1 onion, finely chopped
200g (7oz) virtually fat-free quark
1 tablespoon mustard
150g (5½oz) fat-free natural yoghurt
1 teaspoon garam masala
600g (1lb 5oz) chicken breasts
Lemon juice and fresh coriander, to serve
Method
Put the onion, quark and mustard in a bowl and stir together until you get a smooth paste. Gently fold in the yoghurt and garam masala.
Cut the chicken breasts into cubes or strips and add to the bowl, stirring them into the marinade so that they are completely coated. Cover with clingfilm and leave to marinate in the fridge overnight.
Preheat the oven to 200°C/400°F/Gas 6.
Put the chicken and marinade into an ovenproof dish and bake in the oven for 30 minutes. Stir the chicken pieces in the marinade several times during cooking so that they do not get burnt.
Serve piping hot, drizzled with a little lemon juice and garnished with some fresh coriander leaves on top.
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