Want a curry without too many calories? Use fat-free Greek yogurt instead of cream for a healthy korma that will give your local takeaway a run for its money
Based on 4 servings, adjust as needed.
Put the chopped onion, roughly chopped garlic cloves and a roughly chopped ginger in a food processor and whizz to a paste.
Tip the paste into a large high-sided frying pan and cook for 5 mins with a splash of water. Add the korma paste and cook for a further 2 mins until aromatic.
Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add the ground almonds, sultanas, chicken stock (add half to start with and more if needed later) and golden caster sugar.
Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
Remove the pan from the heat, stir in the Greek yoghurt and some seasoning, then scatter over a small bunch of chopped coriander and a few more ground almonds, if using. Serve with your basmati rice and optional naan bread.