Chicken Korma - Matthew's Friends
Author: Justine (HCP)
INGREDIENTS:**
g Chicken breast, raw (HCP added*)
g Coconut cream
g Onions, raw
g Peppers, capsicum, green, raw
g Oil, sunflower
g Tomatoes, canned, whole contents
g Yogurt, Greek style, plain
g Tomatoes, cherry, raw
g Cucumber, raw, flesh and skin
g Cream, fresh, double, including Jersey cream
g Water, distilled
ml Knorr Chicken Concentrated Liquid Stock (HCP added*)
g Curry powder
g Turmeric, ground
g Ginger, ground
g Garlic Puree (GIA) (HCP added*)
g Pepper, black
Directions:
Mix 1/2 teaspoon Knorr Touch of Chicken with 50mls water to make a stock. Cut the chicken into small chunks, mix in the yogurt with ginger and garlic paste and leave to marinate as long as possible. Heat oil over a low heat and add the curry powder, turmeric and black pepper and fry for 1 minute. Turn up the heat a little and add the chopped onion and green pepper and cook for 2 minutes then add the coconut and chicken and cook for 2 minutes. Stir in the cream with the knorr chicken stock, simmer until cooked approximately 8-10 minutes. Stir in the chopped tinned tomatoes and simmer for another 4 minutes. Serve with sliced tomato and cucumber on the side.
Nutrition Information (for entire recipe):
Carbohydrate:
8.79
Calories: 546
Fat:
46.25
Protein:
22.43
Ratio:
1.48:1
Tags:
Modified Ketogenic Diet (MKD)SavoryMain Meal
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
