SW recipe: Chicken and mango korma with rice

Serves Ready in about 25 minutes


2 onions, 1 quartered and 1 chopped

2 garlic cloves, peeled and left whole

50g fresh root ginger, peeled and roughly chopped

2 level tbsp korma curry powder

Low-calorie cooking spray

4 skinless chicken breast fillets, cut into bite-size pieces

400ml chicken stock

200g peeled and stoned mango, cut into chunks

1/4 tsp sweetener

375g dried basmati rice

150g fat-free natural Greek-style yogurt

Salt and freshly ground black pepper

1 tbsp finely chopped fresh coriander leaves, plus a few sprigs, to garnish

A pinch of chilli powder, to garnish (optional)

Lime wedges, to serve

350g steamed green beans, to serve


1 Put the quartered onion, garlic. ginger and curry powder in a food processor and whizz to make a paste. Spray a large frying pan with low-calorie cooking spray and cook the chopped onion over a low heat until softened. Tip in the paste and cook for 2-3 minutes until bubbling and fragrant.

2 Stir in the chicken, stock, mango and sweetener, then cover and simmer for 10 minutes, or until the chicken is cooked through.

3 Meanwhile, cook the basmati rice according to the packet instructions. Remove the chicken from the heat. stir in the yogurt and season.

4 Divide the rice and curry between 4 bowls. Garnish with the coriander and some chilli powder, if you like. Serve with the lime wedges for squeezing over, and the steamed green beans on the side.
Syns per serving: 1-1/2


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If you are hungry you need to eat. Depriving your body of food will just see you miserable and maybe even grabbing the high fat, high sugar foods instead. And that’s really not going to help.

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.

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