Dairy Free Chicken Korma (Low Fat & Low FODMAP)
Dairy free chicken korma made with uht coconut milk to keep it low fat but still jam packed full of flavour and quick to prepare with the help of a pre made blend of nine spices. A healthy and easy chicken korma perfect for a hearty and warming weeknight dinner made in under 30 minutes.
Korma without onion and garlic is possible and still just as tasty. This dairy free chicken korma will restore your faith in humanity.
By using a pre mixed blend of spices keeps the ingredients list to a minimum and total time to make this flavourful chicken korma to under 30 minutes.
What spices are use?
Whether you use the pre made spice blend or you make it from scratch the ingredients used are similar. Combining Cumin seeds, coriander seeds, turmeric, cassia, cardamom fengreek, nutmeg, black and chilli powder. Is what gives you that authentic flavour of an Indian curry.
What is the sauce made of?
Toasting the spices first in the pan for a few minutes first will help to enhance the flavour of the spices even more. Be careful though not to burn them. Then add in the coconut milk to infuse.
To thicken the sauce, I used arrowroot powder but you can use cornflour instead. This helps to create that thick creamy korma sauce you would usually get with using cream.
Is korma spicy?
Korma is the mildest form of curry which makes it great if your never tried curry before or you don’t like spicy food. You can adjust the spice level to suit your taste. If using a pre mixed blend of spices then you can add a tsp of brown sugar to calm down the spiciness.
Is it Low FODMAP
Serving sizes are important when on following a low FODMAP diet. Coconut milk both uht and canned is considered low FODMAP in ½ cup or 125 ml serving. Making this recipe low FODMAP as it uses 1 cup or 250ml of uht coconut milk and makes 2 servings of chicken korma.
Ingredients used:
Chicken
Korma spice blend
Salt and pepper
UHT coconut milk
Peas (optional)
Arrowroot powder
Serving suggestions
Depending on your dietary requirements you could either serve the korma with rice, potatoes, cauliflower rice, chips, naan bread or poppadum’s. I served mine with jasmine rice although am not the best at making rice. Next time I will probably just add some boiled potatoes instead.
Try these recipes next
Slow Cooker Thai Peanut Chicken
Turkey Mole and Roast Potatoes
Nowadays you can get some really nice gluten and dairy free naan breads my favourite one I’ve tried is from marks and spencer. Although most big name supermarkets sell naan breads which are all reasonably priced. Poppadum’s are made using lentil or chickpea flour making them naturally gluten free. Be careful and always read the ingredients list on the pack as individual manufactures make there’s slightly different.
Store bought or made from scratch.
Using a premade spice mix is a big time saver and usually cheaper. Unless you have a well stocked spiced cabinet it can be get pretty expensive to buy all the spices needed for a great korma sauce. That’s why buying a pre mixed blend can be more cost effective. Homemade blends are more customisable and if you’re a curry lover or enjoy different Indian cuisine then stocking up on all the different spices might be worthwhile.
Final Result
A deliciously creamy flavour packed chicken korma. This turned out pretty darn good if I do say so myself. I was so surprised to find the korma spice blend in Sainsburys it makes creating this dish so much easier and more convenient. Using the uht coconut milk keeps this lower in fat but just as tasty. You could of course use canned coconut milk to create a truly decadent sauce.
Be sure to PIN this recipe for later. You can follow me on Pinterest @naturallysweetlife for loads more exciting recipes. Also over on Instagram @emmalouisecee for more food and lifestyle content.
Dairy Free Chicken Korma
Dairy free chicken korma made with uht coconut milk to keep it low fat but still jam packed full of flavour and quick to prepare with the help of a pre made blend of nine spices. A healthy and easy chicken korma perfect for a hearty and warming weeknight dinner made in under 30 minutes.
Ingredients
- 200 grams chicken
- 250 ml coconut milk i used alpro uht coconut milk
- 2 tbsp korma spice mix adjust to suit your taste
- 2 tsp arrowroot powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 40 grams frozen peas optional
Instructions
-
Heat a non stick medium sized frying pan on medium high. Add korma spices and toast them for a few minutes. Then add chicken and brown it on both sides.
-
Add coconut milk to the frying pan and stir. Then add frozen peas if your using them
-
In a small bowl mix the arrowroot powder with the same amount of water. Pour this mixture into the frying pan.
-
Continue to stir everything together until the sauce begins to thicken. If the sauce is to thin then add more arrowroot powder. If the sauce is to thick then add either more coconut milk or water to thin the sauce out.
-
Cook until the chicken is completely cooked through and no pink bits remain.
-
Serve with either rice, potatoes, chips or naan bread.
-
Store any leftovers in an airtight container in the fridge for 5-7 days
Recipe Notes
Macros per serving 2.5f 9.1c 26.6p
