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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 264.7
  • Total Fat: 10.7 g
  • Cholesterol: 63.4 mg
  • Sodium: 163.1 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 21.1 g

View full nutritional breakdown of Sybil's Coconut-free Korma calories by ingredient
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Sybil's Coconut-free Korma

Submitted by: SYBIL31562

Introduction

This is an adaptation to the traditional South Indian Korma. I have left out the coconut, sugar, heavy cream, and half the butter. I also chose chicken instead of lamb for a better calorie count. This recipe can be vegetarian by omitting chicken or vegan by substituting in soy milk. This is an adaptation to the traditional South Indian Korma. I have left out the coconut, sugar, heavy cream, and half the butter. I also chose chicken instead of lamb for a better calorie count. This recipe can be vegetarian by omitting chicken or vegan by substituting in soy milk.
Number of Servings: 8

Ingredients

    1 lb chicken breast tenders
    2 tbsp butter with olive oil
    1 onion, sliced
    1 tbsp cumin seed
    1 tsp coriander seed
    1/2 tsp ground ginger
    1/2 tsp ground turmeric
    1/2 to 2 tsp ground red pepper such as cayenne
    12 okra
    1 zucchini
    1 butternut squash
    1 or 2 cans evaporated milk
    1 C brown rice

Tips

I used 2 cans of evaporated milk because of the large amount of vegetables added. If you choose not to add all the vegetables, reduce your milk to 1 can.
Indian food can be very spicy. 1/2 tsp red pepper allows you to taste the spice without any side effects. Please season carefully if you're not used to hot pepper.


Directions

Mix 1 cup rice with 2 cups water, bring to a boil and then simmer for 20 minutes.

Meanwhile: Slice onions, Zucchini, okra, and butternut squash.
Add spices, sliced onion, butter, and chicken to a large covered pot such as dutch oven. Fry until spices are fragrant and chicken is seared (5 to 10 minutes). Add vegetables, and milk. Simmer, covered, on medium low heat for 30 minutes until chicken is cooked through and vegetables are tender.

Serve over rice with a piece of Naan or slice of bread.

Serving Size: Makes 8 3/4 C servings

Number of Servings: 8

Recipe submitted by SparkPeople user SYBIL31562.






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