Chicken and vegetable korma curry
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While the days may be warm, the nights are very chilly so this hearty dish is super healthy and easy to prepare.
Quick run down
Preparation time: 15min
Cooking Time: 40-45min
Serves: 8
Cost: per serve: $3.64
Ingredients:
- Cooking oil spray
- 1 onion, chopped
- 1 red capsicum, cut into 3cm pieces
- 500g chicken thigh fillets, trimmed,
cut into 3cm pieces - ½ cup korma curry paste
- 400g can diced tomatoes
- 300g sweet potato, peeled, chopped
into 1cm pieces - 150g green beans, halved
- 1 cup frozen corn kernels
- ¾ cup evaporated soy milk (or 99% fat-free soy milk)
- ½ teaspoon coconut essence
- 3 cups cooked jasmine rice, to serve
Putting it together
Step 1 Spray a large saucepan with oil and place over medium heat. Add onion and capsicum; cook for 5 minutes, or until soft.
Step 2 Place a large frying pan over medium heat. Spray chicken with oil and brown in batches. Transfer to saucepan with onion as each batch is browned.
Step 3 3 Add curry paste to frying pan and cook for 1 minute. Add tomatoes and stir until boiling. Transfer to saucepan. Add sweet potato to saucepan.
Step 4 Bring mixture to the boil, then reduce heat to low. Simmer, covered, for 30 minutes, until chicken is cooked and sweet potato is tender. Add green beans and corn. Simmer for another 5 minutes, until beans are just tender. Add evaporated soy milk and coconut essence and stir until warmed through.
Serving
Serve with jasmine rice
Nutritional Info (approximate per serve)
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