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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 262.6
  • Total Fat: 4.0 g
  • Cholesterol: 72.2 mg
  • Sodium: 180.7 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 5.8 g
  • Protein: 23.6 g

View full nutritional breakdown of Chicken Vegetable Korma calories by ingredient
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Chicken Vegetable Korma

Submitted by: JEANBRIDWELL

Introduction

Vegetables and Chicken in a creamy cashew curry. Please see recipe for cashew paste. This recipe is for the veggies and meat. Vegetables and Chicken in a creamy cashew curry. Please see recipe for cashew paste. This recipe is for the veggies and meat.
Number of Servings: 4

Ingredients

    2 tsp vegetable or canola oil
    0.8 lb chicken thighs
    1 med onion, diced
    2 cups diced potatoes
    1.5 cups diced carrots
    1 cup green peas
    1/8 tsp turmeric
    1/2 tsp salt
    1 large tomato, peeled and diced, with juices
    1/4 cup plain yogurt
    1 tsp garam masala

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Directions

Serves 4.
To a large pan over medium heat, add oil , chicken thighs and onions until begin to brown (approx 5 min).
Add remaining veggies, turmeric and salt. combine. add a little water if necessary, cover and cook until chicken is done (about 15 min max.)
Add masala (cashew curry paste), yogurt, garam masala and mix to combine.
Reduce heat to low and simmer until sauce thickens slightly.
Serve with Indian Bread (Naan) or a warm pita.

Number of Servings: 4

Recipe submitted by SparkPeople user JEANLOUISE65.






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