Korma chicken/vegetable curry

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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
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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.

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