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CHICKEN KORMA WITH CORIANDER RICE |
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Preparation time:
10 minutes
Cooking time:
40 minutes
Serves:
4
Calories:
336
(per serving)
Fat:
101
g (per serving)
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Ingredients
Preparation time: 10 minutes plus 30 minutes marinating time.
300ml/ ½ pt low fat natural yogurt
2 tbsp korma curry powder
3 chicken breasts, skinned and chopped
1 tsp oil
1 onion, peeled and chopped
1 garlic clove, crushed
1 red pepper, seeded and sliced
150ml/ ¼ pt chicken stock
2 tbsp SPLENDA Granular sugar substitute
50g/2oz peas, defrosted
125g/5oz rice
3 tbsp coriander leaves, roughly chopped
25g/1oz flaked almonds, toasted
Mix the yogurt and curry powder together in a large bowl. Add the chicken pieces, stirring to coat, cover and set aside for 30 minutes.
In a large frying pan, heat the oil and cook the onion, garlic and red pepper over a medium heat for 5 minutes until just tender. Remove the chicken from the yogurt mixture with a slotted spoon and add to the pan, stirring until sealed all over.
Add the stock, lower the heat, cover and cook for 20 minutes.
Cook the rice according to the packet instructions. Drain and rinse in boiling water, then stir through the coriander. Keep warm.
Remove the pan from the heat and allow to cool for 2 minutes before adding the remaining yogurt mixture, SPLENDA and peas into the korma. Cook for a further 3 – 4 minutes until hot.
Serve, topped with the toasted almonds and coriander rice.
Recipe courtesy of SPLENDA Granular
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