Chicken Korma
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp extra virgin olive oilChicken Thighs, skinless and boneless, diced1 medium onion, chopped1/2 c chick peas1 large tomato, diced1 yukon gold potato, diced1/2 head cauliflower, broken into florets and chopped2 cloves garlic, mincedginger, minced1 tbsp garam masala, divided2 tsp tumeric, dividedsaltpepper1 tbsp almond butter1 c coconut milk
Heat a skillet with olive oil. Brown the chicken for about 5 minutes, turning to cover all sides. Add onions and half of the garam masala, tumeric, salt, and pepper. Saute for about 3 more minutes, then add the garlic and ginger. Stir to coat with spices. Add potatoes and cauliflower, the rest of the spices and toss to coat, cooking for about 2 more minutes. Add coconut milk and chick peas; stir in to meld the spices. Incorporate the almond butter into the sauce. Add the chopped tomatoes, salt the mix, reduce the heat to low and let simmer for about 5 minutes more. Season to taste. Serve over rice or with naan.
Serving Size: 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user TTROMBETTI.
Serving Size: 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user TTROMBETTI.
Nutritional Info Amount Per Serving
- Calories: 259.5
- Total Fat: 8.1 g
- Cholesterol: 71.6 mg
- Sodium: 104.3 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 5.2 g
- Protein: 22.4 g
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