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A firm favourite for any takeaway lover, this korma is quick and easy to make and a whole lot cheaper and healthier than your standard takeaway.       This comforting recipe uses yogurt for a natural creamy texture and I always add more vegetables for extra fiber and nutrients.
Top tip: this tastes better the day after it's made!


  • 2 free-range preferably organic chicken thighs​ diced.

  • 5 tbsp full fat greek yogurt

  • a thumbs worth of ginger

  • 2/3 large garlic cloves minced

  • 1tbsp light olive oil/coconut oil

  • 1 large onion diced

  • 1 mild chilli

  • 1/2 teaspoon sea salt

  • 1 tbsp honey

  • 1/2 cup of ground almonds

  • 1 tsp ground tumeric

  • 2 tsp garam malasa

  • 1/2 butternut squash cubed

  • 1 carrot chopped

  • 2 tbsp flaked almonds

  • Fresh coriander chopped

  • filtered water to loosen


  1. On a low/medium heat, fry the onion until softened. Take your time and add a smidge of water if sticking.

  2. Then grate the ginger and garlic and add to the pan.

  3. Soften further.

  4. Add the chicken, turmeric, garam masala, chilli, salt, carrot and squash.

  5. Mix well and fry for 5 minutes.

  6. Add the yogurt, water to loosen if necessary and simmer on low for 8-10 minutes or until the squash is soft.

  7. Add in the ground almonds, honey and a bit more water if it needs loosening.

  8. Stir and simmer for a few more minutes.

  9. In a frying pan on a medium heat, dry roast the flaked almonds until golden brown.

Serve the creamy korma with wild rice or a crisp salad and top with the flaked almonds and some chopped coriander.


For personalised nutritional advice, recipes and meal plans get in touch today to organise your consultation with registered Nutritional Therapist Amie. Butler DipION, mBANT, CNHC.

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