Diabetic diet


Monday, 18 August 2008

Chicken Korma

Chicken Korma (serves 2)
1 teaspoon rapeseed or olive oil
1 onion, chopped
2 tablespoons korma curry paste
1 x 200g can chopped tomatoes
2 medium chicken breasts, chopped
1 tablespoon ground almonds
150g carton low fat natural yoghurt
Cooking methods
1. Heat the oil in a non-stick frying pan
2. Add onion and fry for 4-5 minutes until
3. Add paste and continue to fry for 2 minutes
4. Add the tomatoes, bring to boil and simmer for 2
minutes and then transfer to food processor and
blend until almost smooth
5. Return to the pan, add the chicken and heat for
5-7 minutes or until the chicken is cooked. Stir in
the remaining ingredients, heat through gently –
without boiling. Serve with plenty of steamed
basmati rice and a refreshing salad such as tomato,onion and cucumber