This light chicken korma recipe is easy, delicious & features our wonderful Sugar Alternative; Monk Fruit Extract



Step 1

Heat 1 tbsp of ghee in a large casserole. Add the onion and cook over medium heat for about 7 minutes or until onion has softened.

Step 2

Stir in the garlic, spices, ginger andĀ Golden Lo Han Guo | 25% Mogroside V. Add salt and pepper, stir and cook for a further 5 minutes.

Step 3

Add 1 can of coconut milk and chicken stock and bring to a simmer.

Step 4

Meanwhile in a separate pan, cook the chicken until golden brown. Once cooked take off the heat.

Step 5

Back to the sauceā€¦ Stir in the diluted cornflour and ground almonds. Add the chicken and the second can of coconut milk. Bring to the boil, and then reduce heat to a low and leave to simmer for 45minutes to one hour.

Step 6

Serve the curry with the rice and garnish with the fresh coriander or parsley.


  • 1 Ā½ tbsp ghee
  • 1 large yellow onion, peeled and finely diced
  • 2 large garlic cloves, peeled and crushed
  • 5cm (2in) fresh ginger, peeled and grated
  • 3 tbsp ground almonds
  • 1 tbsp garam masala (mild curry powder)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Ā¼ tsp ground turmeric
  • Ā¼ tspĀ Golden Lo Han Guo | 25% Morgroside V
  • 2 x 400g (14oz) can coconut milk
  • 250ml chicken stock
  • 2 tsp cornflour (constarch) diluted in 1 tbsp cold water
  • 800g Chicken (cubed)
  • salt and freshly ground pepper
  • fresh parsley or coriander to garnish
  • 450g Wholegrain basmati rice

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