Easy chicken and chickpea korma with cauliflower

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 198.6
  • Total Fat: 6.9 g
  • Cholesterol: 18.9 mg
  • Sodium: 527.3 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 5.4 g
  • Protein: 11.4 g

View full nutritional breakdown of Easy chicken and chickpea korma with cauliflower calories by ingredient
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Introduction

A quick and delicious dish made easier using convenient ingredients. The PC blue menu sauce is a lighter version (uses yogurt instead of cream) that is really good. This makes a large batch because the leftovers are great and it freezes well. The recipe can easily be halved. A quick and delicious dish made easier using convenient ingredients. The PC blue menu sauce is a lighter version (uses yogurt instead of cream) that is really good. This makes a large batch because the leftovers are great and it freezes well. The recipe can easily be halved.
Number of Servings: 12

Ingredients

    1 tbsp. olive oil
    1 large onion, chopped
    2 bottles (400 ml) PC blue menu Indian Korma Cooking Sauce
    1 cup milk (1 % or other)
    4 chicken breasts (frozen, skinless, boneless) thawed and cut into 1-inch pieces (easier to do if you only partially thaw)
    3 cups of cauliflower florets
    1 large can (19 oz.) of chick peas (garbanzo beans), drained


Directions

In a large pot, heat olive oil.
Add chopped onion, and cook for a few minutes.
Add cubed chicken and cook, stirring, for a few minutes.
Add jarred Korma sauce and milk.
Add chopped cauliflower and chick peas.
Cook for about 15-20 minutes (make sure chicken is cooked through).


Number of Servings: 12

Recipe submitted by SparkPeople user LEWKEA.

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