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.