Korma chicken/vegetable curry
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Korma chicken/vegetable curry calories by ingredient
Introduction
stocked full of lots of vegetables. stocked full of lots of vegetables.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)
Directions
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.