Chicken korma with zucchini, capsicum and peas

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(21)
Main Meals (Dinners)
2 peopleServes
2
Prep   10 min
Cook   20 min
  • Chobani Low Fat Greek Yogurt, Plain, ¼ cup(s)
  • Garlic, 2 clove(s), grated
  • Ginger, fresh, 2 cm piece(s), grated
  • Garam masala, 1½ tablespoon(s), or curry powder
  • Chicken breast, lean, raw, 300 g, diced
  • Olive oil, 2 teaspoon(s)
  • Red capsicum, 1 capsicum(s), thinly sliced
  • Zucchini, 1 medium, diced
  • Tomato passata, 1 cup(s)
  • Frozen peas, , ½ cup(s)
  • Baby spinach, 1 cup(s)

Method

Combine the yoghurt, garlic, ginger and Garam Masala in a large bowl. Stir through chicken and set aside.

Heat olive oil in a large frypan over high heat. Add capsicum and zucchini and cook, stirring, for 3-4 minutes or until golden brown. Add passata bring to the boil, before adding the chicken mixture. Cook for 8-10 minutes or until chicken has cooked through.
 
Fold through peas and baby spinach just prior to serving.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Vegetables2.8
Fruit0
Dairy0.2
Healthy Fats & Oils1
Indulgences0
Calories343
Protein43.7 g
Total fat8.5 g
- Saturated fat1.8 g
Total carbohydrates19.3 g
- Total sugars13.5 g
Fibre8.3 g
Sodium393 mg

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