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TAKEAWAY CHICKEN KORMA & RICE

Updated: Apr 5, 2023

Sweet and mild and no calories used here. You'll marinade chicken with yoghurt and spices and cook with creamy chicken korma all for ZeroCount.


Serves 4

Prep 15 mins

Cook 35 mins

Everyday Balance™ ZeroCount

Power Foods™

  • 225g fat-free natural Greek yogurt

  • 1 tbsp paprika

  • 1 tsp turmeric

  • 3 tbsp tomato puree

  • 2 skinless chicken breasts diced into bite-size pieces

  • 2 onions, peeled and finely diced

  • 1 garlic clove, peeled and finely chopped

  • 15g piece fresh root ginger peeled and finely chopped

  • 1/2 tsp ground cinnamon

  • 1/2 tsp ground cumin

  • 1/2 tsp cardamom seeds, ground

  • 10g fresh coriander finely chopped

  • 150g rice, dried


Prepare your ingredients

1. In a bowl add the paprika, turmeric, 2 tbsp tomato puree and 1/2 of the yogurt, then give

everything a good mix up - this is your marinade

2. Add the chicken to the marinade and give everything a good mix up Cover and put in the

fridge for 4 hours, or overnight if possible - this is your marinaded chicken

3. Spray a large, wide-based pan with a generous amount of low-calorie cooking spray over

a medium heat, add the onions, garlic and ginger and cook for 2-3 mins

Then add the cinnamon, cumin, cardamom, remaining tomato puree and 4 tbsp water, give everything a good mix up and cook for 10 mins Next add 250ml of water to the pan, bring to the boil and simmer for 10 mins until it starts to thicken - this is your sauce base

4. Blend the sauce base until smooth using a stick blender - this is your korma sauce

Then add the chicken and marinade to the korma sauce and give everything a good mix up

Cook for 10 mins or until the chicken is cooked through (no pink meat!)

5. Remove the pan from the heat and stir through the coriander, the rest of the yoghurt and

a pinch of salt and black pepper - this is your chicken korma

6. Add the rice and 300ml of cold water to a pot with a lid and bring to the boil

Once boiling, reduce the heat to very low and cook covered, for 10-12 mins or until all the water

has been absorbed and the rice is cooked

To serve load your plates with the rice and top with the chicken korma



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