Low Fat Chicken Korma
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 231.0
- Total Fat: 8.5 g
- Cholesterol: 158.4 mg
- Sodium: 510.8 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 2.7 g
- Protein: 24.2 g
View full nutritional breakdown of Low Fat Chicken Korma calories by ingredient
Introduction
Adapted from a Cooking light Recipe (June 2011). I added a jalapeno pepper to spice it up a bit. Adapted from a Cooking light Recipe (June 2011). I added a jalapeno pepper to spice it up a bit.Number of Servings: 6
Ingredients
-
1 tbsp butter
1 cup chopped red pepper
1/2 cup chopped onion
2 tbsp all purpose flour
1 tsp grated fresh root ginger
3 cloves garlic - chopped
1 tbsp Madras curry powder
2 tsp garam masala
1/2 tsp salt
2 cups vegetable stock/broth
1/2 cup coconut milk
2 tomatoes - diced
1 cup frozen peas
600g peeled shrimp
1 handful chopped cilantro
1/2 cup non-fat yoghurt to serve
Directions
Melt butter in a pan and add onion, red pepper and jalapeno. Cook for 2 minutes. Add flour, ginger and garlic. Cook for 1 minute, stirring all the time. Add curry powder, garam masala and salt. Cook for 1 minute.
Stir in stock/broth and bring to the boil. Add coconut milk and tomato. Simmer for 5 minutes. Stir in peas and shrimp. Cook for 5 minutes until the shrimp are pink and cooked. Stir in cilantro and serve at once.
Serve spooned over rice and topped with a spoonful of the yoghurt.
Serving Size: 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CHOOKIECHICK.
Stir in stock/broth and bring to the boil. Add coconut milk and tomato. Simmer for 5 minutes. Stir in peas and shrimp. Cook for 5 minutes until the shrimp are pink and cooked. Stir in cilantro and serve at once.
Serve spooned over rice and topped with a spoonful of the yoghurt.
Serving Size: 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CHOOKIECHICK.
