Well I found a recipe for beef korma in this months rosemary conley magazine, but prefer my kormas to use chicken. I also had some leftover vegetables that needed eating and throw those in as well. We liked it so much we are having it again this week!
Ingredients
2 chicken breasts, diced
1 red onion, diced
2 garlic cloves, crushed
1 tsp garam masala
200ml reduced fat coconut milk
1 vegetable stock cube
1 tsp tomato puree
200ml fat free greek yoghurt
1 marrow, diced
200g mushrooms, sliced
Method
1. Pre heat a non stick wok until hot. Add the diced onion and cook until lightly browned before adding the chicken, garlic and garam masala.
2. Once the chicken has turned white, add the mushrooms and marrow, and cook for 5 min.
3. Then stir in the coconut milk, stock cube and tomato puree and simmer for 10 minutes, before removing from the heat and stirring in the yoghurt.
4. Serve with 1 blue portion pot (55g dry weight) of basmati rice.
Notes
Serves 4.
Calorie content 389 calories.
Fat content 4.6%.
You can use other vegetables in the sauce instead of the marrow and mushrooms, but be aware that this will change the fat and calorie content.
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