Becca Jane St Clair

About a week or so ago, I posted to my Facebook page that MüllerLight Coconut with Chocolate Sprinkles yoghurt tasted like eating a Bounty (US: Mounds) bar and I was in heaven and my friend Paul commented with a recipe for chicken korma involving the yogurt. I was dubious as chocolate sounded like a strange ingredient, but tonight I decided to try it. I ran out of Korma powder, so mine was made with half Korma and half Garam Marsala, but it was still ridiculously creamy and “gooey”, as my husband called it. Definately going into regular rotation!

Slimming World Chicken Korma
You Will Need:

2 boneless, skinless chicken breasts, cut into bite-sized pieces
250g button mushrooms, halved (or bigger mushrooms cut into smaller pieces)
(2 large onions, diced – I omitted this as I am allergic to onion!)
3 TBSP Korma spice
1/2 tsp vanilla extract
1/2 tsp almond extract
2 MüllerLight Coconut with Chocolate Sprinkles yoghurt pots
1 container Quark
1/2 tsp tumeric (I had to borrow some from my mother-in-law!)
Fry Light
Rice

-Spray a griddle pan (or frying pan) with FryLight and add the chicken to the pan to brown the chicken (you will need to stir the chicken a few times to get all sides cooked)
-While the chicken is cooking, put a small frying pan over high heat and dry fry the Korma spice, then add the vanilla and almond (though I’m sure both of those are optional!)
-Transfer the spice to a large pot and stir in the yoghurts, Quark, and sweetener. Heat over low heat, making sure you don’t curdle the yogurt.
– Stir in the tumeric.
-Once the chicken is cooked, stir chicken into the sauce and keep on very low heat.
-add the mushrooms (and optional onions) to your griddle (or frying pan) and cook for 5-10 minutes or until soft.
-Add the mushrooms to your chicken and sauce

Divide into two portions and serve over rice. Yum!!

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