This healthy chicken peanut korma is rich, creamy aromatic and delicious! It combines classic Indian spices for an authentic taste but much lighter in saturated fat than a standard korma as quark or extra light cream cheese is used instead of cream! You can put your weekly curry back on the menu even if you have weight loss or physique goals!
Instead of traditional rice why not try serving your korma with baked sweet potatoes or my cauliflower rice for a low carb option!
Prep: 15 mins
Cook: 15 mins
2 chicken breasts diced
1 inch of fresh ginger grated
1 garlic clove grated
1 tablespoon of natural peanut butter or powered peanut butter
1 tablespoon soy sauce
1 teaspoon agave, honey or sweetener
1 teaspoon garam masala
1 pinch ground chilli
100g quark or extra light cream cheese
1Gently fry the diced chicken in a little olive oil for a few minutes. Then add the garlic and ginger and continue to fry for a further few minutes.
2Once the chicken is almost cooked and garlic and ginger begin to colour add the garam masala and chilli.
3Continue to fry until the chicken is cooked through. Finally add the soy, sweetener, peanut butter with a splash of water.
4Remove from the heat and stir in the quark or cream cheese – the heat from the pan should heat everything sufficiently. Keeping it on the heat could cause the dairy to split.