Easy chicken and chickpea korma with cauliflower
- Number of Servings: 12
Ingredients
1 tbsp. olive oil1 large onion, chopped2 bottles (400 ml) PC blue menu Indian Korma Cooking Sauce1 cup milk (1 % or other)4 chicken breasts (frozen, skinless, boneless) thawed and cut into 1-inch pieces (easier to do if you only partially thaw)3 cups of cauliflower florets1 large can (19 oz.) of chick peas (garbanzo beans), drained
In a large pot, heat olive oil.
Add chopped onion, and cook for a few minutes.
Add cubed chicken and cook, stirring, for a few minutes.
Add jarred Korma sauce and milk.
Add chopped cauliflower and chick peas.
Cook for about 15-20 minutes (make sure chicken is cooked through).
Number of Servings: 12
Recipe submitted by SparkPeople user LEWKEA.
Add chopped onion, and cook for a few minutes.
Add cubed chicken and cook, stirring, for a few minutes.
Add jarred Korma sauce and milk.
Add chopped cauliflower and chick peas.
Cook for about 15-20 minutes (make sure chicken is cooked through).
Number of Servings: 12
Recipe submitted by SparkPeople user LEWKEA.
Nutritional Info Amount Per Serving
- Calories: 198.6
- Total Fat: 6.9 g
- Cholesterol: 18.9 mg
- Sodium: 527.3 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 5.4 g
- Protein: 11.4 g
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