Jason's Chicken Korma

Name: Jason''s Chicken Korma Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 2 boneless skinless chicken breasts; 2 cups lentils; 0.5 cups onions sliced; 1.5 cups coconut milk; 0.5 cups yogurt plain low fat; 1/4 cups almonds sliced; 1 tsp turmeric; 1 tsp cumin; 1 tsp coriander; 2 tsp curry powder

Minutes to Prepare: 20
Minutes to Cook: 60

Number of Servings: 4

Ingredients

2 boneless, skinless chicken breasts2 cups lentils0.5 cups onions, sliced1.5 cups coconut milk0.5 cups yogurt, plain low fat1/4 cups almonds, sliced1 tsp turmeric1 tsp cumin1 tsp coriander2 tsp curry powder

Directions

Cut up the chicken and saute the onions. Remove onions from pan, then cook chicken pieces (about 5 mins on med heat). Add the rest of the ingredients and simmer for about an hour until it's a nice thick consistency. Serve over rice.

Number of Servings: 4

Recipe submitted by SparkPeople user WEBBEACON.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 373.2
Total Fat: 22.3 g
Cholesterol: 15.6 mg
Sodium: 93.3 mg
Total Carbs: 28.3 g
Dietary Fiber: 9.3 g
Protein: 19.7 g

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I love tandoori chicken, so the last time I had a whole chicken, I decided to just roast the WHOLE thing in a tandoori marinade. Note that the cayennne, hot peppers and black pepper are optional - use one or more as desired.

The recipe here uses a skinless chicken - the fat and calories will be MUCH higher if you leave the skin on.

The foil is essential if you don't want a dried-out chicken - remember that this is skinless chicken!

Each serving here is the traditional quarter chicken (breast and wing, or leg and thigh) - probably enough for 2 individual 3-oz servings, so keep that in mind when you look at the nutrition information. :)

You can use the same marinade and just coat 4 chicken breasts or 4 leg-and-thigh pieces instead, if you prefer a quicker, less messy preparation.

Enjoy!Submitted by: BIGGIRL2082010