Chicken Korma

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chicken Korma calories by ingredient



Number of Servings: 4

Ingredients

    1 tbsp extra virgin olive oil
    Chicken Thighs, skinless and boneless, diced
    1 medium onion, chopped
    1/2 c chick peas
    1 large tomato, diced
    1 yukon gold potato, diced
    1/2 head cauliflower, broken into florets and chopped
    2 cloves garlic, minced
    ginger, minced
    1 tbsp garam masala, divided
    2 tsp tumeric, divided
    salt
    pepper
    1 tbsp almond butter
    1 c coconut milk

Directions

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.