Dinner

Korma chicken/vegetable curry is for Dinner.

Korma chicken/vegetable curry takes 45 minutes to prepare.

Korma chicken/vegetable curry takes 30 minutes to cook.

Korma chicken/vegetable curry makes 12 servings.

The ingredients for Korma chicken/vegetable curry are:

Coconut milk (light), 2 cup
Eggplant, fresh, 4 cup, cubes
Zucchini, 4 cup, sliced
Mushrooms, fresh, 4 cup, pieces or slices
Red Ripe Tomatoes, 2 medium whole (2-3/5" dia)
*Canola Oil, 2 tbsp
Chicken Breast (cooked), no skin, 1200 grams
Chicken Broth, 2 cup (8 fl oz)
Corn Starch, .2 cup
asian home curry paste, 4 serving
asian home curry paste, 4 serving
satay peanut powder, 1 serving
Water, tap, 1 cup (8 fl oz)

Here is how you make Korma chicken/vegetable curry:

add the canola oil to stir fry pan, add the chicken broth and chicken.next add the vegetables and mushrooms and curry paste. add water if needed.allow it to boil and simmer once the chicken is fully cooked. Add the coconut milk and crushed peanuts.add cornstarch to thicken if desired.Serving Size: 11/4 cupNumber of Servings: 12Recipe submitted by SparkPeople user ALLYCROC.

The nutritional information for Korma chicken/vegetable curry is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 228.8

• Total Fat: 7.8 g
• Cholesterol: 62.8 mg
• Sodium: 237.2 mg
• Total Carbs: 8.3 g
• Dietary Fiber: 2.0 g
• Protein: 24.9 g

Korma chicken/vegetable curry is Indian cuisine.