Indian food and yogurt is a match made in heaven, so it’s a good excuse to have a Friday night curry at home. This is my easy healthier version of Chicken Korma or Tofu Korma for vegetarians. Often laden with a thick sugary, creamy sauce, I’ve given the classic dish a makeover and a lovely freshness by using Tims Dairy Yogurt.

This is a brilliant introduction to curry for children as it’s sweet and mild.


  • 1 kg skinless boneless chicken thighs or 600g of Firm Tofu (drained & pressed)
  • 2-3 tablespoons Tims Dairy Greek Style Natural Yogurt 
  • 3-4 onions chopped
  • 4 garlic cloves crushed
  • 10cm piece of fresh root ginger grated
  • 1-2 red chillies finely chopped
  • 5 cardamom pods
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • ½ heaped tsp ground turmeric
  • small pinch of saffron
  • 1 tablespoon ground almonds
  • 1 tablespoon sultanas
  • 2 teaspoons honey
  • Salt and pepper
  • fresh coriander, roughly torn, to garnish
  • Optional flaked almonds


Start by softening the onions in oil with 1 teaspoon of salt. Cook until golden and caramelised. Now add the garlic, ginger and chilli for 2 minutes. Add all of the spices for 1 minute.

Slice each chicken thigh into approximately 3 pieces and season generously. Add to the onion and spice mixture and coat in all that delicious flavour. Cook on a medium heat for approximately 5 minutes.

For firm tofu – cut into 3cm squares, add to the pot when you would add the chicken and cook for 30-35 minutes.

Now stir in the ground almonds, sultanas, honey and yogurt. Turn down to a low heat and gently simmer for 1 1/2 hours.

Scatter with coriander and flaked almonds and serve with basmati rice.




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