Chicken Vegetable Korma
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
16 ounces boneless, skinless Chicken Breast, cooked and diced3 tsp grated garlic 1 small raw onions diced1/2 cup tomato sauce 1 cup Sweet red or yellow bell peppers diced 1-1/2 cup mushrooms fresh diced6 small red or yellow potato raw diced (1-3/4" to 2-1/2" dia.)1/2 cup snap green beans1-1/2 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 whole1/2 cup carrots raw diced1/2 cup peas frozen 1/2 cup kernels frozen yellow sweet corn 3 cup White Rice (jasmine) long grain 1 Tbsp garam masala1/2 tsp ground cumin1/2 tsp ground coriander1/4 tsp ground cardamom1.4 tsp tumeric1 tsp ground ginger2 tsp chili powder1 tsp corn oil
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
Serving Size: makes 12 servings
Nutritional Info 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
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