Curry in a fragrant, creamy sauce is one of the best things in the world.

I love, absolutely love Korma’s of any kind. It’s a cream-based dish and it always has a silky texture. Combine that with a protein of choice, a couple of simple spices and you’ll want to make that dish over and over again.

I have been striving to make Korma’s healthier for years, but to be honest there’s very little you can do to eliminate it’s fats. This recipe is simple and if portioned just right is beneficial in every way. It’s just the right amount of spice, salt and curry.

Did you know: Korma is a mild curry made with coconut milk, cream, or yoghurt. It originates from India and is one of the favourite dishes in Bangladesh and Pakistan.

Ingredients

4 chicken breasts, cut in cubes

1 can coconut milk

1 tbsp quinoa flour

2 tsp jeera powder

1 tsp garam masala

salt to taste

2 tsp chili flakes

2 cups of Kale

4 sprigs of thyme

1 tsp crushed garlic

Method

1. Heat 1 tsp oil and fry thyme, crushed chili and garlic in there for 1 minute on medium-high heat.

2. Add chicken and fry for about 5 minutes.

3. Mix in spices and kale.

4. Add tin of coconut milk and let the whole dish simmer for 5 minutes.

5. Season with salt.

6. Add quinoa flour, and simmer until the gravy thickens.

7. When the oil separates in the pan, the dish is ready.

8. Garnish with crushed chili.