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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 231.0
  • Total Fat: 8.5 g
  • Cholesterol: 158.4 mg
  • Sodium: 510.8 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 24.2 g

View full nutritional breakdown of Low Fat Chicken Korma calories by ingredient
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Low Fat Chicken Korma

Submitted by: CHOOKIECHICK

Introduction

Adapted from a Cooking light Recipe (June 2011). I added a jalapeno pepper to spice it up a bit. Adapted from a Cooking light Recipe (June 2011). I added a jalapeno pepper to spice it up a bit.
Number of Servings: 6

Ingredients

    1 tbsp butter
    1 cup chopped red pepper
    1/2 cup chopped onion
    2 tbsp all purpose flour
    1 tsp grated fresh root ginger
    3 cloves garlic - chopped
    1 tbsp Madras curry powder
    2 tsp garam masala
    1/2 tsp salt
    2 cups vegetable stock/broth
    1/2 cup coconut milk
    2 tomatoes - diced
    1 cup frozen peas
    600g peeled shrimp
    1 handful chopped cilantro
    1/2 cup non-fat yoghurt to serve

Directions

Melt butter in a pan and add onion, red pepper and jalapeno. Cook for 2 minutes. Add flour, ginger and garlic. Cook for 1 minute, stirring all the time. Add curry powder, garam masala and salt. Cook for 1 minute.
Stir in stock/broth and bring to the boil. Add coconut milk and tomato. Simmer for 5 minutes. Stir in peas and shrimp. Cook for 5 minutes until the shrimp are pink and cooked. Stir in cilantro and serve at once.
Serve spooned over rice and topped with a spoonful of the yoghurt.

Serving Size: 6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user CHOOKIECHICK.






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