SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 295.5
  • Total Fat: 7.4 g
  • Cholesterol: 21.9 mg
  • Sodium: 294.4 mg
  • Total Carbs: 42.1 g
  • Dietary Fiber: 4.0 g
  • Protein: 17.3 g

View full nutritional breakdown of Chicken Vegetable Korma calories by ingredient
Report Inappropriate Recipe

Chicken Vegetable Korma

Submitted by: MALACHAINN1

Introduction

a mild, creamy Indian dish a mild, creamy Indian dish
Number of Servings: 12

Ingredients

    16 ounces boneless, skinless Chicken Breast, cooked and diced
    3 tsp grated garlic
    1 small raw onions diced
    1/2 cup tomato sauce
    1 cup Sweet red or yellow bell peppers diced
    1-1/2 cup mushrooms fresh diced
    6 small red or yellow potato raw diced (1-3/4" to 2-1/2" dia.)
    1/2 cup snap green beans
    1-1/2 cup low sodium chicken broth or bouillon
    1/2 cup (not packed) raisins golden seedless
    8 oz fat free Greek yoghurt plain
    1-3/4 cup coconut milk
    1 cup cashew nuts dry roasted halves and whole
    1/2 cup carrots raw diced
    1/2 cup peas frozen
    1/2 cup kernels frozen yellow sweet corn
    3 cup White Rice (jasmine) long grain
    1 Tbsp garam masala
    1/2 tsp ground cumin
    1/2 tsp ground coriander
    1/4 tsp ground cardamom
    1.4 tsp tumeric
    1 tsp ground ginger
    2 tsp chili powder
    1 tsp corn oil

Tips

You can also add any of your favorite veg, such as cauliflower, broccoli, squash, etc.


Directions

Over medium heat, in a deep wok/skillet, saute onions and garlic in oil. When onions are soft, add tomato sauce, chicken broth, coconut milk and spices. Then add fresh veg and potato. When potatoes are cooked through, add cooked chicken and frozen veg. Once hot all through, pull from heat and add yoghurt. Serve over jasmine/tumeric rice

Serving Size: makes 12 servings






Great Stories from around the Web


Rate This Recipe