Chicken Korma With Chickpeas Recipe

Name: Chicken Korma With Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 6 chicken breast fillets, cut into 3cm peices; 2 onions, halved & sliced; 3 tablespoons korma paste; 800 g butternut pumpkin, Peeled, seeded, cut into 2cm peices; 400 g diced tomatoes; 2 cups chicken stock; 400 g chickpeas, rinsed, drained; 200 g snow peas, trimmed; fresh coriander leaves, to serve; 1 cup Greek yogurt, to serve (or tzatziki); 2 Turkish bread, oiled, herbed, toasted & sliced

Servings: persons

2 tablespoons canola oil
6 chicken breast fillets, cut into 3cm peices
2 onions, halved & sliced
3 tablespoons korma paste
800 g butternut pumpkin, Peeled, seeded, cut into 2cm peices
400 g diced tomatoes
2 cups chicken stock
400 g chickpeas, rinsed, drained
200 g snow peas, trimmed
fresh coriander leaves, to serve
1 cup Greek yogurt, to serve (or tzatziki)
2 Turkish bread, oiled, herbed, toasted & sliced

1
Heat half the oil in a large frying pan over medium-high heat. Cook half the chicken, turning occasionlly, for 3-4 minutes or until browned.
2
Take out of pan. Repeat with remaining chicken.
3
Add the onion and remaing oil to the pan and cook, stirring, for 5 mins or until onion is soft.
4
Add the chicken and curry paste and cook, stirring, for 2 mins or until well combined. Add pumpkin, tomato and stock and stir until well combined. Cover and bring to boil. Reduce heat to medium and simmer for 10 minutes.
5
Add the chickpeas and snow peas ans simmer, uncovered, for 5 mins or until the snow peas are bright green and tender crisp and the sauce thickens slightly.
6
Spoon the curry among serving bowls. Top with corriander and yoghurt. Serve with toasted turkish bread.

2689

kcal

Calories

236

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons canola oil, 6 chicken breast fillets, cut into 3cm peices, 2 onions, halved & sliced, 3 tablespoons korma paste, and more.

Yes, Chicken Korma With Chickpeas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Korma With Chickpeas

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