AU Dairy Free Chicken Korma
Author: Ketogenic Dietitians (HCP)
INGREDIENTS:**
g Chicken, light meat, raw
ml Tesco Coconut Cream (HCP added*)
g Oil, olive
g Onions, raw
g Pepper, capsicum, red, raw
g Rice, white, basmati, raw
ml Elmlea, double cream, 100% plant (HCP added*)
ml Alpro soya yogurt - plain (HCP added*)
g Tomatoes, canned, whole contents
Directions:
You will also need a chicken stock pot, 1 teaspoon curry powder, pinch of tumeric and ginger, and 1
garlic clove (chopped or pressed)
1. Cut the chicken into small chunks mix in the yoghurt with ginger, garlic & leave to marinate as long
as possible (at least 30 mins).
2. Boil the rice in salted water until done (As per packet instructions)
3. Heat oil over low heat add the curry powder, turmeric and a little black pepper. Fry for 1 min.
4. Fry off the chicken until golden brown
5. Turn up heat a little add the chopped onion & red pepper, not too small, & cook for 2 mins
6. Add coconut cream and chicken stock and cook for a further 2 mins.
7. Simmer until cooked approx 8 - 10 mins
8. Stir in the the chopped tinned tomatoes* and simmer for another 4 minutes
9. Finish by stiring in the double cream
*If the sauce is loose, feel free to drain the tinned tomatoes before adding
Nutrition Information (for entire recipe):
Carbohydrate:
8.91
Calories: 368
Fat:
34.7
Protein:
4.45
Ratio:
2.6:1
Tags:
3:1 ratioMain MealMeat
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
