Thought skyr was just for breakfast? Not so! Take a healthy leaf out of Scandi cookbooks and make skyr your go-to ingredient for evening meals
Cooking family meals that deliver on flavour and goodness isn't always easy. What you need are some clever ingredient swaps, which is where Icelandic staple skyr — pronounced 'skeer' — comes in. Thick and creamy, you can use it in much the same way you would use your standard natural yogurt or cream. Arla® skyr is fat-free with reduced sugar and a high protein content. Why not keep a pot in the fridge to enjoy in everyday meals, such as this delicious chicken, courgette and red pepper curry?
Chicken, courgette and red pepper korma
Hands-on time 35 minutes
Total time 35 minutes
1 tbsp vegetable oil
1 onion, thinly sliced
600g skinless chicken thigh fillets, cut into chunks
1 large courgette, trimmed and cut into chunks
3 tbsp korma curry paste
6 tbsp Arla® skyr natural, plus extra to serve
1 large red pepper, deseeded and cut into chunks
For the raita
6 tbsp Arla® skyr natural
¼ cucumber, finely diced
2 tbsp chopped fresh mint
squeeze lemon juice
1 To make the raita, combine the yogurt, cucumber, mint and lemon juice in a small bowl. Season to taste, then cover and chill while you make the curry.
2 To make the curry, heat the oil in a large deep frying pan over a medium heat. Cook the onion for 5 minutes then add the chicken and fry for 4-5 minutes, stirring occasionally.
3 Add the courgette and curry paste to the pan and cook, stirring, for 1 minute then stir in 150ml water until combined. Bring to the boil, then reduce the heat and simmer for 15 minutes, adding the pepper after 10 minutes of cooking.
4 Remove the pan from the heat, and let cool slightly. Gradually stir in the skyr until combined. Return the pan to the heat and simmer for 1-2 minutes. Season to taste with salt and freshly ground black pepper.
5 Serve the curry garnished with chopped fresh chilli and coriander leaves, and with a spoonful of extra skyr, if you like. Serve the raita on the side.