Korma chicken/vegetable curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Coconut milk (light), 2 cup Eggplant, fresh, 4 cup, cubes Zucchini, 4 cup, sliced Mushrooms, fresh, 4 cup, pieces or slices Red Ripe Tomatoes, 2 medium whole (2-3/5" dia) *Canola Oil, 2 tbsp Chicken Breast (cooked), no skin, 1200 grams Chicken Broth, 2 cup (8 fl oz) Corn Starch, .2 cup asian home curry paste, 4 serving asian home curry paste, 4 serving satay peanut powder, 1 serving Water, tap, 1 cup (8 fl oz)
add the canola oil to stir fry pan, add the chicken broth and chicken.
next add the vegetables and mushrooms and curry paste.
add water if needed.
allow it to boil and simmer once the chicken is fully cooked.
Add the coconut milk and crushed peanuts.
add cornstarch to thicken if desired.
Serving Size: 11/4 cup
Number of Servings: 12
Recipe submitted by SparkPeople user ALLYCROC.
next add the vegetables and mushrooms and curry paste.
add water if needed.
allow it to boil and simmer once the chicken is fully cooked.
Add the coconut milk and crushed peanuts.
add cornstarch to thicken if desired.
Serving Size: 11/4 cup
Number of Servings: 12
Recipe submitted by SparkPeople user ALLYCROC.
Nutritional Info Amount Per Serving
- Calories: 228.8
- Total Fat: 7.8 g
- Cholesterol: 62.8 mg
- Sodium: 237.2 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 2.0 g
- Protein: 24.9 g
Member Reviews