600g chicken breast, cut into chunks
4 tbsp korma curry paste
150g plain yoghurt
1 tbsp sunflower oil
1 onion, sliced
165ml reduced-fat coconut milk
25g flaked almonds
- In a bowl, mix the chicken with 1 tbsp curry paste and 2 tbsp yoghurt. Heat the grill to medium. Put the chicken onto skewers and grill for 10 to 15 minutes, turning a few times, until browned.
- Heat the oil in a pan, add the onion and fry over a medium heat for 2 to 3 minutes. Stir through the remaining curry paste and cook for 2 minutes, until sizzling. Add the coconut milk, remaining yoghurt and almonds; then simmer for about 10 minutes.
- Put the skewers onto four plates, drizzle with the curry sauce and serve with vegetable rice (or cauliflower rice if you're counting kilojoules).