Gluten Free Chicken Korma
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 Can Chicken Breast1/2 jar, Seeds of Change Korma Simmer Sauce2 cups Kitchen Basics Gluten Free Chicken Stock1 Cup Dry Quinona4 Medium Zucchini, Diced3 tbsp Sour Cream3 tbsp Amish Butter
Bring chicken stock to full rolling boil in sauce pan. Add 1 cup quinona and 3 tablespoons of Amish butter. Any butter will do but the Amish butter has a superior flavor. Return quinona to a boil then reduce heat to a simmer. Cover and cook for 20 minutes or until all the liquid is absorbed.
While quinona is cooking place diced zucchini in a saute pan and cook over medium high heat in 3 tablespoons of olive oil until lightly browned. Add whole can of chicken breast, 6 ounces of the Korma Simmer Sauce and 3 level tablespoons of sour cream. Reduce heat to a simmer and stir until sauce is heated through.
Serve chicken korma over quinona. Serves four.
Serving Size: Serves 4
Number of Servings: 1
Recipe submitted by SparkPeople user NCTEDDYBEARLADY.
While quinona is cooking place diced zucchini in a saute pan and cook over medium high heat in 3 tablespoons of olive oil until lightly browned. Add whole can of chicken breast, 6 ounces of the Korma Simmer Sauce and 3 level tablespoons of sour cream. Reduce heat to a simmer and stir until sauce is heated through.
Serve chicken korma over quinona. Serves four.
Serving Size: Serves 4
Number of Servings: 1
Recipe submitted by SparkPeople user NCTEDDYBEARLADY.
Nutritional Info Amount Per Serving
- Calories: 563.2
- Total Fat: 27.7 g
- Cholesterol: 171.5 mg
- Sodium: 1,639.5 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 2.0 g
- Protein: 49.2 g
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