Chicken Vegetable Korma

16 ounces boneless, skinless Chicken Breast, cooked and diced
3 tsp grated garlic
1 small raw onions diced
1/2 cup tomato sauce
1 cup Sweet red or yellow bell peppers diced
1-1/2 cup mushrooms fresh diced
6 small red or yellow potato raw diced (1-3/4" to 2-1/2" dia.)
1/2 cup snap green beans
1-1/2 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 whole
1/2 cup carrots raw diced
1/2 cup peas frozen
1/2 cup kernels frozen yellow sweet corn
3 cup White Rice (jasmine) long grain
1 Tbsp garam masala
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cardamom
1.4 tsp tumeric
1 tsp ground ginger
2 tsp chili powder
1 tsp corn oil

You can also add any of your favorite veg, such as cauliflower, broccoli, squash, etc.

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