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Clean Chicken Korma Curry

Clean Chicken Korma Curry

Courtney Pruce

You can’t beat a nice curry and this CLEAN version by Courtney Pruce has all the flavour with none of the guilt – bonus!

By Courtney Pruce



  • Calories: 793kcal
  • Protein: 44g
  • Carbs: 113g
  • Fats: 4.5g
  • Fibre: 17g


  1. Dice your MF chicken breasts and combine in a bowl with 30g Greek yoghurt and season with salt and pepper to taste. Cover with some cling film and place aside.
  2. Finely dice your ginger, garlic and white onion. Heat your coconut oil in a frying pan on medium heat. Add the garlic, ginger and onion to the pan and simmer until they have softened. Then stir in the crushed cardamom, bay leaf, chilli powder, cumin, ground coriander and turmeric. Simmer for a further 5 minutes stirring consistently.
  3. Now add the coconut flour, ½ tsp salt and 300ml cold water to your pan. Stir constantly until it reaches a simmer and then cover and simmer for a further 10 minutes. In the meantime, put your rice on to boil.
  4. Now add your yoghurt coated chicken to the sauce and stir until the chicken has cooked all the way through and is white (around 10-15 minutes). Then stir in your remaining 45g yoghurt and cook for a further 3 minutes or so.
  5. Once your brown rice has cooked, serve it with the chicken korma. Optionally, you can then tear up some fresh coriander leaves and sprinkle over the top for added flavour!
Just £0.90

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